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Made by Chef Dan Moon from The Gainsborough Restaurant


  • 800g soft butter
  • 500ml red wine
  • 4 sprigs thyme
  • 3 tbsp pink salt
  • 10 eggs
  • 2 cloves garlic
  • 1 kg chicken livers (soaked in milk overnight)
  • 1 shallot



  1. Preheat the oven to 130 degrees
  2. Dice the shallot and garlic
  3. Place in pan together with the red wine and thyme
  4. slowly reduce it by quarter to infuse
  5. While waiting for the reduction, strain the chicken liver from the milk
  6. Prepare the liver by taking out the sinuet
  7. Place the liver and 3 tbsp of pink salt in the thermomix and blitz
  8. When the red wine reduction is ready, strain it and add the liquid to the liver mixture. Slowly blending, gradually add the eggs and butter
  9. Sieve the mixture with another bowl and strainer
  10. Pour the mixture into lined terrine mounds, and place in a tray with a little water (or a Bain Marie)
  11. Cook in the oven for 40 mins
  12. Take the mounds out of the water and place in

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