Raymond Blanc's chicken liver terrine with spiced cherries | Recipe | Chicken liver terrine, Chicken livers, Terrine recipe
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Food And Drink
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telegraph.co.uk

Raymond Blanc's chicken liver terrine with spiced cherries

4hr 20min · 12 servings
Spiced cherries and mango chutney give this hearty, rustic terrine a fresh note.
the_telegraphT
The Telegraph

Ingredients

Meat
• 850 g Chicken livers
• 25 g Rendered duck fat
Produce
• 15 g Banana shallot
• 350 g Cherries
• 10 g Chinese pickled ginger
• 1 handful Frisee
• 1/2 Garlic clove
• 1 Mango (330g), ripe large
• 1 Thyme, sprig
Refrigerated
• 1/2 Egg
Condiments
• 1 tsp Lime juice
Baking & Spices
• 1 g Cinnamon, ground
• 3 g Cinnamon stick
• 2 pinches Five-spice powder
• 5 g Muscovado sugar
• 2 g Vanilla puree
Oils & Vinegars
• 20 ml Red wine vinegar
Dairy
• 5 g Butter
Beer, Wine & Liquor
• 1 tsp Cognac
• 3 tbsp Madeira
• 45 ml Ruby port
Other
• freshly toasted slices of sourdough

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