Curry Pâté En Terrine

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1 pounds chicken livers

180 g foie gras

1 tablespoon butter

1/2 cup minced shallots

3 cloves of garlic

1 teaspoon kombu dashi powder

2 teaspoons garam masala (or curry powder)

1 teaspoon whole cumin seeds, toasted

2 teaspoons kosher salt (halve if using regular salt)

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