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Curry Pâté en Terrine

Pate seasoned with caramelized shallots, curry, garlic and mango chutney will make fans of the biggest liver haters.
Course Appetizer
Cuisine Best, French
Level Intermediate
Main Ingredient Poultry
Diet Gluten-Free, Low Sugar, Low-Carb


  • 450 grams chicken livers
  • 180 grams foie gras
  • 1 tablespoon cultured unsalted butter
  • ½ cup shallots minced
  • 3 cloves garlic
  • 1 teaspoon kombu dashi powder
  • 2 teaspoons garam masala (or curry powder)
  • 1 teaspoon cumin seeds whole , toasted
  • 2 teaspoons kosher salt (halve if using regular salt)


  • Prepare the chicken livers by soaking them in salt water for 2 days (you'll want to change the water a few times). This removes a lot of excess blood and will tame the flavor of the liver. The color should change from maroon to a mottled yellowish beige.
  • Melt the butter in a small saute pan over medium low heat and add the shallots and garlic. Saute until they are very well caramelized (15-20 minutes). Remove the pan from the heat and let it cool down.
  • Drain the livers, then add them to the work-bowl of a food processor, add the foie gras, shallots, kombu dashi powder, garam masala, toasted cumin seeds, and salt. Process for 5 minutes. The mixture should turn out silky smooth.
  • Generously butter a terrine mold (I used a 2 quart Le Creuset with a lid) that's small enough to fit into a bigger pot. Pass the liver mixture through fine mesh sieve into the mold. This is going to take some time and patience as the mixture is very thick (I spent about 20 minutes doing this). If you're okay with the pâté being a little rustic you could skip this step. Cover the mold with a lid and place it on a steamer rack in a larger pot. Add water to the bigger pot, cover with a lid and bring it to a boil, turn down the heat to medium and steam until an instant read thermometer inserted into the middle of the terrine reads 180 degrees F. The exact cooking time will depend on the type of mold you use, but mine took about 20 minutes.
  • Once it's done, remove the lid and put down a layer of parchment paper, you need to find a flat surface that's close to the exact diameter of the inside of your vessel. The idea is to evenly distribute weight across the entire surface of the pâté. I used a small flat metal lid, then added about 5 pounds of weight on top. Put this setup in your fridge and leave it overnight.
  • The next day, remove the weight, lid and paper and dip the bottom of the mold in hot water to release the pâté from the mold onto a plate. Serve with bread, crostini, crackers, or whatever else you want to use to bring the pâté to your mouth:-)