Sweat shallots, garlic, and thyme in a pan until soft.

Add port and brandy, simmer to reduce by half.

Clarify the butter and set aside.

Place diced foie gras, chicken liver, and salt in a tray. Bake at 160°C for 5 minutes.

Remove from oven. Add alcohol reduction and eggs, then blend until smooth.

Slowly blend in clarified butter.

Pass mixture through a fine sieve.

Line a terrine mold with cling film. Pour in the mixture and chill until starting to set.

Cover and cook in a bain-marie at 100°C for about 90 minutes.

Cool completely before removing from the mold.