For 4/5 people:Preparation:30 minutes (4 days before serving). Marinade:12 h Cook:1 h 30
1 raw goose liver of 600 g, 800 g of chestnuts, 40 cl of chicken broth, 1 small stalk of celery.
For the marinade:2 tablespoons Armagnac, 10 cl Gewürztraminer, 1 teaspoon sugar, 1 pinch grated nutmeg, 1 pinch of black pepper. 6 g of salt.
- Let the liver harden in the fridge. Using a paring knife, slightly incise the hollow part of the two lobes at the start of the branching of the veins. Carefully remove these. Put the liver in a deep dish. Add the marinade ingredients. Book a cool night.
- Peel the chestnuts, put them in a saucepan with the celery, add the chicken broth, cook for around 30 minutes. Coarsely mash the chestnuts with a fork. Leave to cool.
- Preheat the oven to 2/3 rd (70°C).
- Divide the liver in half lengthwise. Arrange a layer of broken chestnuts in the bottom of a terrine, a layer of liver, a layer of chestnuts ending with the liver.
- Pack down, then put the terrine in a bain-marie for 1 hour. Leave to cool, as soon as the terrine sets, place a board loaded with a weight on it. Leave overnight in the cold.
- The next day remove the planchette, collect the fat on top and melt it, pour it over the terrine.
- Taste this one 3 days later, sliced and decorated with grapes.
- Accompany with remaining Gewurztraminer.
