Mousse De Foie De Volaille Recipe
chicken liver mousse, brandy
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Ingredients
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Main Ingredients
Garnish
Method
Preparation of the Mousse
- 1
Sauté the Aromatics
In a medium skillet, melt 50 grams of the unsalted butter over medium heat. Add the finely chopped shallots and minced garlic cloves. Sauté until they are soft and translucent, about 5 minutes.
- 2
Cook the Chicken Livers
Add the chicken livers to the skillet and cook for about 5-7 minutes, stirring occasionally, until they are browned on the outside but still slightly pink on the inside.
- 3
Deglaze with Brandy
Pour in the brandy and let it simmer for 2-3 minutes until the alcohol evaporates. Remove from heat and let the mixture cool slightly.
- 4
Blend the Mousse
Transfer the liver mixture to a food processor. Add the remaining 50 grams of butter, cream, salt, black pepper, and nutmeg. Blend until smooth and creamy.
- 5
Chill the Mousse
Taste and adjust seasoning if necessary. Spoon the mousse into serving dishes or a terrine and refrigerate for at least 2 hours to set.
Garnishing
- 6
Prepare the Garnish
Just before serving, drizzle olive oil over the top of the mousse and sprinkle with fresh thyme leaves for added flavor and presentation.