Classic Goose Liver Pate Terrine Recipe

Name: Classic Goose Liver Pate Terrine Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 395 min
Yield: 1 serving
Cuisine: French
Ingredients: 150 g goose liver cleaned; 30 g unsalted butter softened; 1 piece shallot minced; 1 piece garlic clove minced; 30 ml dry white wine; 20 ml heavy cream; 1 pinch salt; 1 pinch black pepper ground; 1 pinch nutmeg ground

Classic goose liver pate terrine recipe with rich, creamy texture and elegant flavor. Perfect for a gourmet starter.

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Learn how to make a classic goose liver pate terrine with this easy step-by-step recipe. Perfect for elegant starters and special occasions.

Recipe Details

Prep time

20m

Cook time

15m

Rest time

Total time

6h 35m

Ingredients

Servings:

150 g goose liver cleaned
30 g unsalted butter softened
1 piece shallot minced
1 piece garlic clove minced
30 ml dry white wine
20 ml heavy cream
1 pinch salt
1 pinch black pepper ground
1 pinch nutmeg ground

Origins

French

Instructions

Rinse the goose liver under cold water and pat dry with paper towels.
Heat a small skillet over medium heat and add the minced shallot and garlic; cook until soft and translucent, about 2 minutes.
Add the goose liver to the skillet and cook for 3-4 minutes until just browned on the outside but still pink inside.
For in the dry white wine and cook for another 2 minutes until the wine reduces slightly.
Transfer the cooked liver mixture to a food processor and add softened unsalted butter, heavy cream, salt, black pepper, and ground nutmeg.
Blend until the mixture is smooth and creamy, scraping down the sides as needed.
Line a small terrine mold or loaf pan with plastic wrap, leaving enough overhang to cover the top.
Spoon the pate mixture into the mold, pressing down to remove air pockets and smooth the surface.
Fold the plastic wrap over the top and cover with a lid or foil.
Refrigerate the terrine for at least 6 hours or overnight to set and develop flavors.
Before serving, remove the pate from the mold and slice with a sharp knife.

Tips

Use fresh goose liver for best flavor and texture.
Serve chilled with toasted baguette slices or crackers.
Add a splash of cognac for a richer flavor if desired.

Serving Suggestions

toasted baguette slices
cornichons
fruit chutney

This classic goose liver pate terrine is a rich and elegant starter that pairs beautifully with toasted bread and pickles for a delightful appetizer experience.