Ingredients
- 100 gfinely chopped bacon
- 200 gfinely chopped onion
- 50 gfinely chopped shallots
- 1 dlwhite port
- 1 dlMadeira
- 0.5 dlapple brandy or cognac
- 500 gchicken livers
- 200 gwhole eggs
- 1egg yolk
- 15 gfine salt
- 2.5 gcuring salt (nitrite salt) (can be left out, but then it turns a little grey in colour)
- Black pepper
- 200 gmelted clarified butter
- Fry the bacon and onion in a frying pan until translucent without letting it get too dark. If your bacon is lean, add a little butter or oil. Add the port, Madeira and brandy and let it come to the boil for a minute. Turn off the heat and let the flavours infuse for 10 minutes. Pass the mixture through a fine sieve and keep the liquid. You should have approx. 2.5 dl. What you sieve off can happily be used as a topping on a burger or as a filling/base for a sauce. No reason to waste food here.
- Blend the liquid with the whole eggs, raw chicken livers, egg yolk, salt and pepper until it is a uniform mixture. Emulsify the mixture by blending in the melted clarified butter in a thin stream.
- Quickly pass the mixture through a fine sieve. If you have a chamber vacuum machine, you can give the mixture a quick vacuum to remove air from it. If you don't, you will have to live with it.
- Pour the mixture into jars, but be careful not to screw the lids on too tightly, as the jars could then crack during the sous vide cooking. Cook sous vide for 100 minutes at 68C. Cool the jars quickly in a water/ice bath until the mixture is completely cold, then put the jars in the fridge. Ideally let it stand for at least 1 day in the fridge – that improves the flavour more than anything.
- If you like, scrape off the thin top layer of grey, oxidised terrine – it tastes fine, though – it is mostly for the visual impression. Serve on toasted/grilled bread with coarse salt and preferably a drizzle of runny honey. Mmm.
