Terrine de Foies de Volaille
1 pound fresh chicken livers, cleaned
1 stick cold unsalted butter, cut into pieces
1 cup chopped yellow onions
2 teaspoons minced garlic
2 tablespoons green peppercorns, drained
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup Cognac or brandy
1/4 cup heavy cream
Sel gris (gray salt) and cornichon for garnish
Trim livers of any fat or connective tissue.
In a large saute pan, melt 4 tablespoons of the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the chicken livers, 1 tablespoon of peppercorns, thyme, salt, and pepper and cook, stirring, until the livers are slightly browned on the outside and still a bit pink on the inside, about 5 minutes.
Gently add the Cognac or brandy, taking care that it doesn't flame up, and cook until most of the liquid is evaporated and the livers are cooked through but still tender.
Remove from the heat and let cool slightly.
In a food processor, add the cream and puree the liver mixture. Add the remaining butter in pieces and pulse to blend. Fold in the remaining 1 tablespoon peppercorns and adjust the seasoning, to taste.
Pack the pate into 6 individual ramekins or small molds, about 4 ounces each. Cover with plastic and refrigerate until firm, at least 6 hours.