Liver Terrine with Salad

Ingredients

• 450 g duck liver
• 100 g shallots
• 60 g sun‑dried tomatoes
• 60 g pine nuts
• 200 g butter
• Salt
• ground pepper
• 1 tsp thyme
• 4 tbsp red port wine
• 3 tbsp white wine vinegar
• 1 bunch parsley
• 100 g potatoes
• red chili peppers
• 200 ml vegetable stock
• bay leaf
• Garlic clove
• 200 g arugula
• 100 g whole milk yogurt
• 3 tbsp oil
• 1 tbsp chives

Instructions

1. 1.

   Remove skin and tendons from the liver. Dice the liver. Peel and finely dice the shallots. Dice the tomatoes as well. Toast the pine nuts in a pan. Gently heat 50 g of butter in a pan. Sauté the liver for 4–5 minutes, seasoning with salt and pepper. Add the shallots, thyme, and half of the tomato cubes to the pan and sauté. Deglaze with port wine and 2 tbsp vinegar, letting it reduce slightly. Remove and let everything cool.

2. 2.

   Rinse the parsley, shake dry, and finely chop. Puree two‑thirds of the liver finely. Combine this with the remaining liver, shallot mixture, parsley, and half the pine nuts. Whisk the remaining butter until creamy and fold into the liver mixture. Season with salt and pepper. Line a terrine or loaf pan (1 L capacity) with foil, fill with the mixture, smooth the top, and cover. Refrigerate overnight.

3. 3.

   Peel and finely dice the potatoes. Slice the chili pepper, remove seeds, and finely chop the flesh. Combine all ingredients with vegetable stock and bay leaf in a pot. Add the garlic clove. Simmer covered for 15 minutes, then let cool. Clean and rinse the arugula, dry it. Blend the potato‑stock mixture (remove bay leaf) with yogurt, remaining vinegar, and oil until smooth; season with salt and pepper. Slice the terrine and plate with arugula and salad sauce. Garnish with remaining tomato cubes, pine nuts, and chives.

4. 4.