Directions:
- Rinse the livers under cold water, drain, and remove any white strands. Pat dry with paper towels. Combine the livers and port in a small salad bowl. Cover and refrigerate for 2 hours. Set a fine-mesh sieve over a second bowl and pour the livers and marinade into the sieve, reserving the marinade.
- Wash the first bowl you used. Put the figs in the bowl, cover with hot water, and let stand as you go on with the recipe.
- Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the shallots and garlic and cook for 3 minutes, until soft and fragrant. Add the livers, thyme, bay leaves, salt, and pepper, and cook for 4 minutes, flipping the livers halfway through, until the livers are browned on the outside, but still pink inside. Add the reserved marinade, turn the heat up to medium-high, and cook for 6 to 8 minutes, until most of the liquids have evaporated and the livers are browned all over but still tender. Remove from heat, discard the bay leaves, and let cool for 5 minutes.
- Transfer the liver mixture to a food processor and process until pureed. Add the remaining butter and pulse until smooth. Drain the figs, pat dry with paper towels, cut in 1/4 inch pieces, and fold into the liver mixture. Taste and adjust the seasoning.
- Pack into two 1-cup glass jars, making sure there are no pockets of air. Place a small piece of plastic wrap directly on the surface of the terrine, close the jars tightly, and refrigerate for at least 6 hours, and preferably overnight.
- Bring to just under room temperature and serve. The terrine will keep for up to 4 days, chilled, its surface covered with plastic wrap.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 187.39 Kcal (785 kJ) | ||
| Calories from fat | 113.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.64g | 19% | |
|---|---|---|---|
| Cholesterol | 168.12mg | 56% | |
| Sodium | 247.52mg | 10% | |
| Potassium | 148.75mg | 3% | |
| Total Carbs | 10.87g | 4% | |
| Sugars | 4.95g | 20% | |
| Dietary Fiber | 1.14g | 5% | |
| Protein | 5.75g | 12% | |
| Vitamin C | 5.5mg | 9% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 3.7mg | 21% | |
| Calcium | 24.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 229.4 Kcal (960 kJ) | ||
| Calories from fat | 139.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.48g | 19% | |
|---|---|---|---|
| Cholesterol | 205.8mg | 56% | |
| Sodium | 303mg | 10% | |
| Potassium | 182.1mg | 3% | |
| Total Carbs | 13.31g | 4% | |
| Sugars | 6.06g | 20% | |
| Dietary Fiber | 1.4g | 5% | |
| Protein | 7.04g | 12% | |
| Vitamin C | 6.7mg | 9% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 4.6mg | 21% | |
| Calcium | 29.5mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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