Ingredients

600g chicken livers
600g foie gras
800g butter melted
10 eggs
10g sugar
40g salt
40 turns fresh milled black pepper

For the reduction
20g butter
120g shallots finely sliced
4 garlic cloves finely sliced
1 bay leaves
2g thyme picked
200ml each of port, brandy and Madeira

Method

• Melt the butter, combine livers together and leave at room temperature.
• Beat eggs with whisk and leave out to come to room temperature.
• Sweat off shallots, garlic, thyme, and bay leaf till soft, then add the alcohol and reduce till almost dry and cool slightly.
• Mix all ingredients together except the butter, add the salt and pepper, place in a blender till smooth then slowly pour in the butter. Pass through a chinoise (conical sieve) and pour into a terrine mould.
• Bake in a water bath at 115°C for 20 minutes, then place on a clean tray and leave to cool at room temperature for 30 minutes then a cold fridge for over 1 hour.
• Serve the terrine on a board with a quenelle of parfait, grape chutney, and brioche toast.