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Chicken liver terrine with blueberry jam

Chicken liver terrine with blueberry jam

Serves :

400 gr chicken liver
400g minced mixed pork and beef
400g smoked bacon
3 tablespoons of blueberry jam
150 cl port
salt and pepper

Preparation :

Preheat oven to 150°C (gas mark 5).
Marinate the livers in the port (12 hours). Drain the livers and set them aside.
Mince the three meats (liver, mince and bacon) in the meat grinder.
Add the salt, pepper and blueberry jam to the meat. Mix well.
Pour the mixture into a foie gras terrine.
Place the terrine, without the lid, in a baking dish and pour boiling water into the dish so that about one-third of the terrine is immersed.
Bake for a total of 1h30, but after 20 to 30 minutes, when the terrine is already well browned, cover with the lid. After an hour and a half, remove the terrine from the oven and allow it to cool to room temperature before storing in the refrigerator.
Finally... I suggest you prepare the terrine one or two days before the day on which it will be consumed. That will only make it taste even better. Serve on toast as an aperitif or as an appetizer with a small salad.