16thin rindless streaky bacon rashers750 gmchicken livers, trimmed and diced into 1cm cubes250 gmpork back fat (see note), cut into 5mm dice30 gmfine fresh white breadcrumbs1 tbspcoarsely chopped flat-leaf parsley6golden shallots, finely chopped2garlic cloves, finely chopped3 tspthyme leaves50 gmbutter, coarsely chopped1 tspquatre épices (see note)50 mlpouring cream50 mlbrandy1egg50 gmfoie gras, cut into 3 logsTo serve:baguette, slicedParsley purée2 cups (firmly packed)flat-leaf parsley200 mlpouring creamPickled shallots6golden shallots, thinly sliced100 mldry white wine100 mlwhite wine vinegar1 tspblack peppercorns1 eachfresh bay leaf and thyme sprig
Preheat oven to 140C. Line an 8cm x 20cm x 7cm-deep terrine mould with bacon, overlapping slightly, and allowing ends to overhang by 6cm. Refrigerate until required.
Combine liver, pork back fat, breadcrumbs and parsley in a large bowl and bring to room temperature.
Combine shallot, garlic, thyme, butter, quatre épices and cream in a saucepan, stir occasionally over low heat until shallot and garlic are tender (15-30 minutes). Add brandy, increase heat to medium-high, simmer until a light syrup forms (4-5 minutes). Cool to room temperature, add to liver mixture with egg, mix thoroughly, season to taste. Spoon half the liver mixture into prepared mould. Lay foie gras along centre, then top with remaining liver mixture. Fold overhanging bacon to enclose, cover tightly with baking paper and foil and place in a roasting pan. Add enough boiling water to come halfway up sides of mould, then bake until a meat thermometer inserted into the centre reads 70C (1-1½ hours). Remove terrine from roasting pan, cool to room temperature (1¼-1½ hours), then refrigerate, weighted with food cans, until very firm and chilled (6 hours-overnight).
Meanwhile, for parsley purée, blanch parsley in a saucepan of boiling water until just wilted (15-20 seconds). Drain, refresh, squeeze out excess water, then set aside. Meanwhile, boil cream in a small saucepan over medium-high heat until reduced to 50ml (2-4 minutes). Add parsley, process in a small food processor until smooth, season to taste and refrigerate until required.
For pickled shallots, combine ingredients in a saucepan, bring to the simmer over medium heat. Remove from heat, set aside to cool.
Briefly dip terrine mould in hot water, invert terrine onto a board, thickly slice and serve with pickled shallots, parsley purée and baguette slices.
Note Pork back fat may need to be ordered from your butcher.
Quatre épices is a blend of pepper, nutmeg, cloves and ginger
commonly used to flavour charcuterie. It's available from Herbie's
This recipe is from the July 2010 issue of Australian Gourmet
"This is a non-puréed version of foie gras parfait, although
you can replace the foie gras with chicken livers. The combination
of parsley and shallot is a marriage made in heaven." You'll need
to begin this recipe a day ahead.