Pork Liver Terrine, Roasted Chestnut, Pear and Pumpernickel CrispsPork Foodservice
1 1/2 pounds pork liver
16 fluidounces whole milk
1/4 teaspoon pink salt
butter (as needed, unsalted)
2 1/4 ounces yellow onion (sliced)
2 cloves garlic
1 granny smith apples (peeled and diced)
4 sprigs thyme (fresh)
1 bay leaf (fresh)
2 tablespoons brandy
8 ounces fresh pork fat (back)
2 1/2 tablespoons kosher salt
1 teaspoon quatre épices (* recipe included below)
1 teaspoon dijon mustard
6 fluidounces heavy cream
1/4 cup flour
1/2 teaspoon powdered gelatin
1 tablespoon clove (ground)
2 tablespoons nutmeg (ground)
2 tablespoons white pepper (ground)
1 teaspoon cinnamon (ground)
6 pears (any variety)
sugar (As needed, granulated)
1 tablespoon mustard seeds
1 drop mustard oil
2 pears (any variety peeled, cored & diced)
1 cup red wine (Sangiovese is a good choice)
1 cup water
1/2 cup sugar
2 clove (each)
2 allspice berries (each)
1 sprig rosemary (fresh)
1 lemon zest (shaving)
3 ounces chestnuts
1 cup grapeseed oil
1 cup heavy cream
3/4 cup chicken stock
1/2 cup whole milk
1 1/2 teaspoons sugar (granulated)
1 teaspoon salt
1 tablespoon brandy
1 loaf pumpernickle bread
clarified butter (as needed)
sea salt (as needed, finely ground)
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1Mix all the spices together into an air tight container and store in a cool, dry place.
2Soak the pork livers in the milk and pink salt overnight. (This will help draw out some of the blood from the livers and help preserve their pink color as they cook.)
3Drain, rinse and pat the livers dry
4Pre-heat the oven to 300 degrees.
5Bring pot of water to boil and prepare an ice bath
6Brown the livers quickly in a hot pan with a knob of butter. The goal is to lightly brown the livers but not cook them through. Once they catch some color transfer them to the refrigerator to cool.
7In the same pan cook the onions, apple, garlic, thyme and bay leaf until soft.
8Deglaze the pan with the brandy and continue cooking the mixture until the liquid has reduced to one teaspoon
9Transfer the onion mixture and remaining liquid to the refrigerator to cool.
10Blanch the diced fat back in the boiling water for 2 minutes and then plunge it into the ice bath to stop it from cooking.
11Once the fat back is chilled, drain from the water and reserve it in the refrigerator.
12In food processor, place cooked pork livers, onion mixture, fatback, kosher salt, pate spice, egg, mustard, cream and flour & Blitz everything.
13While the machine is running pour in the powdered gelatin. Process the mixture until it is smooth, about 2 minutes.
14Pass the liver mixture through a medium-fine tamis. This will remove any remaining solids from the pate that the food processor didn’t puree.
15Line a pate mold with plastic wrap making sure to leave a one-inch overhang on all sides.
16Carefully transfer the liver mixture to the mold and then place the mold uncovered into a refrigerator to rest for 1 hour.
17Heat a pot of water to 170 degrees.
18Wrap the top of the mold with the overhanging plastic.
19Place the pate into a high-rimmed baking pan large enough for it to sit flat and then pour the hot water around it.
20The water should come half way up the mold on all sides. Place the pan in the oven and bake until the center of the terrine measures 150 degrees.
21Remove terrine from oven, remove from water bath. Discard water.
22Let the terrine cool at room temperature for 30 minutes, transfer to refrigerator to cool completely overnight
23Remove the terrine from the refrigerator. Carefully lift the terrine out of its mold.
24Remove plastic film around it.
25Use a hot knife and potion the terrine into your preferred sized pieces.
26Using melon baller, scoop out spheres of pear
27Discard cores and weigh out amount of yielded pear
28Portion out some granulated sugar using a ratio of 2:1 fruit to sugar. For example, if you had 500 grams of pear, weigh out 250 grams of sugar
29In pot, combine the two ingredients with the yellow mustard seeds. Add a little bit of water and over medium heat, bring it all to a simmer.
30Cook pear-sugar mixture for a few minutes. Cut heat and let mixture cool to room temperature.
31Strain the mixture reserving the solids.
32Bring the cooking liquid back up to a simmer and reduce it by half.
33Pour over cooked pear. Let mixture cool to room temperature.
34Add one small drop of mustard essence and mix well to combine.
35Refrigerate mostarda until needed.
36In pot, combine remaining ingredients and bring to a simmer.
37Add pear and cook until the fruit is soft and liquid has been reduced by half.
38Discard cloves, rosemary and lemon zest.
39Puree the pears and cooking liquid until smooth. Then pass through a tamis.
40Adjust the seasoning if necessary.
41Chill puree in the refrigerator.
42Cut an “x” in the shell on the flat side of each chestnut.
43Roast them in a 350-degree oven for 25 minutes.
44While they’re still warm peel each chestnut also removing the skin between the nut and the shell. Discard the chestnut shells and roughly chop the nuts.
45In small saucepot, heat grapeseed oil over medium heat
46Add chestnuts and sauté until golden brown.
47Remove pan from the heat and add the brandy and then return the pan to the heat.
48Reduce brandy until almost evaporated, add chicken stock and cream.
49Bring mixture to a simmer and cook over low heat until liquids have reduced slightly. Approximately 5 minutes.
50In blender, place chestnut mixture, sugar and salt. Puree until smooth.
51Use milk as needed to thin the puree to desired consistency.
52Cool the chestnut puree in the refrigerator.
53Preheat oven to 350 degrees.
54Trim crust off bread and freeze until firm.
55Cut paper-thin slices of the bread and place in single layer on parchment paper lined sheet tray.
56Brush each slice with some clarified butter, season with sea salt.
57Bake the crisps in the oven for 10-12 minutes.
58Reserve at room temperature.
59Streak the plate with some of the red wine poached pear puree and dollop the plate with the chestnut puree
60Add pork liver terrine and a spoonful of pear mostarda.
61If you have a few roasted chestnuts left slice them very thin and add them to the plate Lay a few pumpernickel crisps against the terrine and garnish the plate with some celery leaves and radish greens.