Liver Terrine with Potato Salad

Liver Terrine with Potato Salad
1 hr 30 min.
2 h. 30 min.
Ready in


for 6 servings
450 grams Duck liver
100 grams Shallots
60 grams sun-dried Tomatoes
60 grams Pine nuts
200 grams Butter
freshly ground pepper
1 teaspoon Thyme
4 tablespoons red Port wine
3 tablespoons White vinegar
1 bunch Parsley
100 grams Potatoes
red Chile pepper
200 milliliters Vegetable stock
1 Bay leaf
1 Garlic clove
200 grams Arugula
100 grams yogurt (whole milk)
3 tablespoons Vegetable oil
1 tablespoon Chives
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Preparation steps

Step 1/3

Remove skin and tendons from liver, then dice. Peel and mince shallots. Dice tomatoes. Toast pine nuts in a dry frying pan. in another pan, melt 50 grams of butter. Add liver and cook for 4-5 minutes. Season with salt and pepper, then remove. Cook shallots, thyme and half the diced tomato in the pan drippings, then deglaze with port wine and 2 tablespoons of vinegar. Reduce slightly, then remove from heat and let cool.

Step 2/3

Rinse parsley, shake dry and mince. Puree 2/3 of the liver. Stir in remaining liver, shallot mixture, parsley and half the pine nuts. Stir in remaining butter until creamy, then season with salt and pepper.

Line a loaf pan with foil, add the liver mixture and smooth. Cover and chill overnight.

Peel, rinse and dice potatoes. Cut chile in half, remove seeds nad mince flesh. 

Step 3/3

Boil potatoes chile in vegetable stock. Add bay leaf and pressed garlic. Cover and simmer for 15 minutes. Remove from heat and let cool. Rinse arugula and spin dry. Add arugula to potato mixture and remove bay leaf. Then stir in yogurt, remaining oil and vinegar. Puree mixture and season with salt and pepper.

Slice terrine and plate with potatoes. Serve sprinkled with remaining diced tomatoes, pine nuts and chives.