Chicken or duck liver pâté

Serves 4 to 6


  • 600g chicken or duck liver
  • 400g chicken breast
  • 400g butter, melted
  • 90ml port
  • 90ml brandy
  • 90ml orange juice
  • Bay leaves
  • Thyme
  • 5 eggs
  • Salt
  • 500g streaky bacon 


  1. Start by making a reduction with the port, brandy, orange juice, thyme and bay leaves and set aside. 
  2. Preheat the oven to 110ºC.
  3. Blend the liver and chicken breast together and gradually add the melted butter and the reduction.
  4. Line two terrine dishes with cling film, making sure there are no air pockets in the mould. 
  5. Line the moulds with smoked streaky bacon overlapping each other.
  6. Fill in the moulds with the mix and close the top with the edges of the smoked bacon, firmly cover the top with plenty of cling film.
  7. Half submerge the terrine dish in water and place in the oven for approx 45 – 50 mins. A thermometer placed in the centre should remain at 75ºC for 15 seconds. 
  8. Serve with caramelised onions and toasted bread. 

Caramelised onions

  • 500g onions, thinly sliced
  • 30g brown Moscovado sugar
  • Springs of thyme
  • 30g butter
  • 10ml oil


  1. Brown the onions in a saucepan with some oil.
  2. Reduce the heat and add the brown sugar and thyme.
  3. Allow to cook on low heat for 45 mins adding some water or chicken stock if the pan becomes dry.
  4. Finish with a knob of butter to add a shiny glaze.