Liver Paté

Ingredients:

1 pound fresh chicken livers
1/2 cup port wine
8 dried black Mission figs
8 TBS (1 stick) unsalted butter, diced
2 small shallots, minced
1 garlic clove, minced
1 tsp fresh thyme or 1/2 tsp dried thyme
2 bay leaves
1/2 tsp fine sea salt
1/4 tsp freshly ground pepper

Directions: Rinse the livers under cold water, drain, and remove any white strands. Pat dry with paper towels. Combine the livers and port in a small bowl. Cover and refrigerate for 2 hours. Set a fine mesh sieve over a second bowl and pour the livers and marinade into the sieve, reserving the marinade.

Wash the first bowl you used. Put the figs in the bowl and cover with hot water, and let stand as you go on with the recipe.

Melt 2 TBS of the butter in a large skillet over medium heat. Add the shallots and garlic and cook for 3 minutes, until softened and fragrant. Add the livers, thyme, bay leaves, salt and pepper and cook for 4 minutes, flipping the livers half way through, until the livers are browned on the outside, but still pink inside. Add the reserved marinade, turn the heat up to medium-high, and cook for 6-8 minutes, until most of the liquids have evaporated and the livers are browned all over but still tender. Remove from heat. Discard the bay leaves, and let cool for 5 minutes.

Transfer the liver mixture to a food processor and process until puréed. Add the remaining butter and pulse until smooth. Drain the figs, pat dry with paper towels, cut into 1/4-inch pieces, and fold into the liver mixture. Taste and adjust seasoning.

Pack into two 1-cup glass jars, making sure there are no pockets of air. Place a small piece of plastic wrap directly on the surface of the terrine, close the jars tightly, and refrigerate for at least 6 hours, preferably overnight.

Bring to just under room temperature and serve. The terrine will keep for up to 4 days, chilled, its surface covered with plastic wrap.

Variations: The terrine can be made with other dried fruits, especially prunes and apricots. You can include walnuts or hazelnuts in addition to, or instead of fruit. For a chunkier texture, reserve a few of the cooked livers before you purée the mixture: chop them roughly, and fold them in as you add the fruits or nuts.

Notes: You don't have to dice the butter, chunks are fine. You don't need to dice the garlic or shallots either, just slice it,  because they get puréed in the food processor anyway. If you don't have any thyme on hand, it's still good without it.

Source: Cookbook, and blog