Chicken Liver Terrine

On dine chez Nanou
Chicken Liver Terrine


Terrines are a beautiful and flavorful way to serve up a decadent dinner for your family. This recipe for Michel Guerard's Chicken Liver Terrine is a hearty dish that combines rich ingredients like chicken livers, fresh pork belly, sausage, savory spices and cognac for a dish that is out of this world. Be sure to pick up these ingredients the next time you go shopping so you can surprise your loved ones with a delicious dinner that will tantalize your taste buds.


500 grams chicken livers
200 grams pork belly (fresh)
200 grams sausage meat
4 bay leaves
4 sprigs thyme
1 eggs
40 grams bread (crusts removed)
cognac (5 cl.)
5 port (cl red)
10 grams minced garlic
1 teaspoon thyme (flowers)
1 pinch nutmeg
10 grams salt


1Cut the pork belly into small cubes. Place in a large bowl, and add the breadcrumbs the egg, and all the marinade ingredients and mix.
2Mix well, cover and marinate overnight in the fridge.
3The next day, turn on the oven to 420 F.
4Quickly chop the meat mixture so that the pieces aren't too big.
5Put a teaspoon of raw terrine in a small bowl and cook for 20 seconds in the microwave to make sure the bowl is well seasoned.
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