Serves 4-5 | Prep: 30 minutes (start 4 days ahead) | Marinate: 12 hours | Cook: 1 hour 30 minutes
Ingredients: 1 raw goose liver (600-800g), 800g chestnuts, 40cl chicken broth, 1 small celery stalk.
Marinade: 2 tbsp Armagnac, 10cl Gewürztraminer, 1 tsp sugar, pinch grated nutmeg, pinch black pepper, 6g salt.
- Chill the liver in the fridge until firm. With a paring knife, lightly score the hollow side of the two lobes near the vein branches. Carefully remove the veins. Place in a deep dish, add marinade ingredients, and refrigerate overnight.
- Peel the chestnuts and simmer in a saucepan with celery and chicken broth for about 30 minutes. Coarsely mash with a fork and cool.
- Preheat oven to 70°C (about 2/3 heat).
- Halve the liver lengthwise. Layer mashed chestnuts, liver, and more chestnuts in a terrine dish, ending with liver. Press down firmly.
- Bake in a bain-marie for 1 hour. Cool, then weight with a board and heavy object overnight in the fridge.
- Next day, skim and melt the fat on top, then pour over the terrine to seal.
- Wait 3 days before serving thin slices garnished with grapes. Pair with the remaining Gewürztraminer.
