Recipe: Rabbit Liver and Foie Gras Terrine

Name: Rabbit Liver and Foie Gras Terrine
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Cuisine: French
Ingredients: Proportions for 1 beautiful rabbit liver terrine of approximately 3.25 lb (1,500 kg):; 17.75 oz (500 gr) of very clean rabbit livers with the large vein removed; 1 devained duck liver of approximately 14 oz (400 gr); 10.5 oz (300 gr) of fat bacon; 4 strips of very thin smoked bacon; 1 small bunch of flat parsley; 10.5 oz (300 gr) of crumb bread (without the crust); 1dl(0.4 cup (10 cl)) of milk; 2 eggs; 1 tablespoon of cornstarch; 3 chopped shallots sweated in butter and cooled; 1 bay leaf; salt and ground pepper

By chef patrick Asfaux 4.8/5 (9 reviews) · 🍳 6 made it

Prep 15 min

Cook 120 min

Total 2h15

Ingredients

Proportions for 1 beautiful rabbit liver terrine of approximately 3.25 lb (1,500 kg):
17.75 oz (500 gr) of very clean rabbit livers with the large vein removed
1 devained duck liver of approximately 14 oz (400 gr)
10.5 oz (300 gr) of fat bacon
4 strips of very thin smoked bacon
1 small bunch of flat parsley
10.5 oz (300 gr) of crumb bread (without the crust)
1dl(0.4 cup (10 cl)) of milk
2 eggs
1 tablespoon of cornstarch
3 chopped shallots sweated in butter and cooled
1 bay leaf
salt and ground pepper

Step-by-step directions

The day before:

1 Pass through a grinder the rabbit livers, parsley, and bacon into a large salad bowl.

2 On a plate, have your bread slices absorb the milk, then on a cutting board chop it roughly and incorporate into the forcemeat with the chopped shallots, eggs, and cornstarch. Salt and pepper with the mill.

3 Remove the large vein from the foie gras, salt generously, pepper, then place it on your forcemeat. Cover with protective film and keep in the refrigerator overnight.
The next day:

4 Turn on your oven to 170°(th 5+)

5 At the bottom of your earthenware or porcelain terrine, lay out your 4 thin strips of smoked breast, install half of your forcemeat, then the foie gras along the entire length, then the rest of forcemeat. Finish with the bay leaf in the center, cover and place the terrine in a dish in a water bath cooking in the middle of the oven for 1h45