Chicken Liver Terrine with Pumpkin and Apricot Chutney

Marinate the chicken liver with thyme, marc brandy, ice wine and pickling salt in cold water for at least 2 hours. In the meantime, clean the mushrooms, cut into cubes and sauté in clarified butter. Season with salt and pepper and refrigerate. Fry the apple cubes briefly in clarified butter as well. Puree the chicken liver well with eggs and the apple, gradually mix the clarified butter into the liver mixture. Season to taste with salt and pepper. Line a terrine mold with the bacon and pour in half of the liver mixture, then spread the mushroom cubes on top and pour in the remaining mixture. Now cook in the steamer on the setting grid at 100 °C for 45 – 50 minutes (1). For the pumpkin and apricot chutney, cut the pumpkin into cubes, steam with fresh apricots and dried apricots, white wine, lemon and walnut oil in a closed DG dish at 100 °C (2). Then, if necessary, strain off excess liquid, finely puree in a cutter and season with salt and cayenne if desired.

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