I created this recipe for my 30th birthday this past fall, and it was a huge hit. For me, that meal was an opportunity to indulge in some of my favorite things! I couldn’t quite afford to serve foie gras to 16 guests, so I decided to create a terrine paired with a delicious shallot jam. The terrine’s single most important ingredient is the chicken livers, which my friend Anwar (who runs International Grocery and Halal Meats Inc. on 33rd and Greenmount – go there it is amazing!) has been saving for me for a few weeks! The livers mixed with pork, chicken, and duck, create an amazingly complex flavor. The mustard and cornichon juice give it a bit of an extra kick!