Pork Liver Terrine, Roasted Chestnut, Pear and Pumpernickel Crisps

Pork 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 eggs
  • 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)


  1. Mix all the spices together into an air tight container and store in a cool, dry place.
  2. Soak 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.)
  3. Drain, rinse and pat the livers dry
  4. Pre-heat the oven to 300 degrees.
  5. Bring pot of water to boil and prepare an ice bath
  6. Brown 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.
  7. In the same pan cook the onions, apple, garlic, thyme and bay leaf until soft.
  8. Deglaze the pan with the brandy and continue cooking the mixture until the liquid has reduced to one teaspoon
  9. Transfer the onion mixture and remaining liquid to the refrigerator to cool.
  10. Blanch the diced fat back in the boiling water for 2 minutes and then plunge it into the ice bath to stop it from cooking.
  11. Once the fat back is chilled, drain from the water and reserve it in the refrigerator.
  12. In food processor, place cooked pork livers, onion mixture, fatback, kosher salt, pate spice, egg, mustard, cream and flour & Blitz everything.
  13. While the machine is running pour in the powdered gelatin. Process the mixture until it is smooth, about 2 minutes.
  14. Pass the liver mixture through a medium-fine tamis. This will remove any remaining solids from the pate that the food processor didn’t puree.
  15. Line a pate mold with plastic wrap making sure to leave a one-inch overhang on all sides.
  16. Carefully transfer the liver mixture to the mold and then place the mold uncovered into a refrigerator to rest for 1 hour.
  17. Heat a pot of water to 170 degrees.
  18. Wrap the top of the mold with the overhanging plastic.
  19. Place the pate into a high-rimmed baking pan large enough for it to sit flat and then pour the hot water around it.
  20. The 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.
  21. Remove terrine from oven, remove from water bath. Discard water.
  22. Let the terrine cool at room temperature for 30 minutes, transfer to refrigerator to cool completely overnight
  23. Remove the terrine from the refrigerator. Carefully lift the terrine out of its mold.
  24. Remove plastic film around it.
  25. Use a hot knife and potion the terrine into your preferred sized pieces.
  26. Using melon baller, scoop out spheres of pear
  27. Discard cores and weigh out amount of yielded pear
  28. Portion 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
  29. In 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.
  30. Cook pear-sugar mixture for a few minutes. Cut heat and let mixture cool to room temperature.
  31. Strain the mixture reserving the solids.
  32. Bring the cooking liquid back up to a simmer and reduce it by half.
  33. Pour over cooked pear. Let mixture cool to room temperature.
  34. Add one small drop of mustard essence and mix well to combine.
  35. Refrigerate mostarda until needed.
  36. In pot, combine remaining ingredients and bring to a simmer.
  37. Add pear and cook until the fruit is soft and liquid has been reduced by half.
  38. Discard cloves, rosemary and lemon zest.
  39. Puree the pears and cooking liquid until smooth. Then pass through a tamis.
  40. Adjust the seasoning if necessary.
  41. Chill puree in the refrigerator.
  42. Cut an “x” in the shell on the flat side of each chestnut.
  43. Roast them in a 350-degree oven for 25 minutes.
  44. While 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.
  45. In small saucepot, heat grapeseed oil over medium heat
  46. Add chestnuts and sauté until golden brown.
  47. Remove pan from the heat and add the brandy and then return the pan to the heat.
  48. Reduce brandy until almost evaporated, add chicken stock and cream.
  49. Bring mixture to a simmer and cook over low heat until liquids have reduced slightly. Approximately 5 minutes.
  50. In blender, place chestnut mixture, sugar and salt. Puree until smooth.
  51. Use milk as needed to thin the puree to desired consistency.
  52. Cool the chestnut puree in the refrigerator.
  53. Preheat oven to 350 degrees.
  54. Trim crust off bread and freeze until firm.
  55. Cut paper-thin slices of the bread and place in single layer on parchment paper lined sheet tray.
  56. Brush each slice with some clarified butter, season with sea salt.
  57. Bake the crisps in the oven for 10-12 minutes.
  58. Reserve at room temperature.
  59. Streak the plate with some of the red wine poached pear puree and dollop the plate with the chestnut puree
  60. Add pork liver terrine and a spoonful of pear mostarda.
  61. If 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.
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