Jidori Liver Mousse Recipe

Prepare the Livers

In a skillet, melt half of the butter over medium heat. Add the shallots and garlic, sautéing until translucent. Add thyme and Jidori chicken livers, cooking until they are browned but still slightly pink inside. Pour in brandy and let it simmer until evaporated. Season with salt and pepper. Remove from heat and let cool slightly.

Blend the Mousse

Transfer the liver mixture to a food processor. Add the remaining butter and heavy cream. Blend until smooth and creamy. Adjust seasoning if necessary. Place in a container and refrigerate until set.

Prepare the Dough

In a saucepan, combine water, butter, sugar, and salt. Bring to a boil. Remove from heat, add flour, and mix until a dough forms. Let it cool slightly, then add eggs one at a time, mixing well after each addition.

Fry the Churros

Heat oil in a deep pan to 180°C (350°F). Transfer the dough to a piping bag fitted with a star tip. Pipe churros directly into the hot oil, cutting them to your desired length. Fry until golden brown, about 2-3 minutes. Drain on paper towels and sprinkle with sugar and cinnamon.

Prepare the Pork Skin

Boil pork skin in salted water until tender, about 1 hour. Drain and dry thoroughly. Cut into pieces.

Fry the Cracklin’

Heat oil in a deep pan to 180°C (350°F). Fry the pork skin pieces until crispy and puffed, about 5-7 minutes. Remove and drain on paper towels. Season with salt.

Make the Mustard

In a blender, combine Thomcord grapes, white wine vinegar, Dijon mustard, honey, and salt. Blend until smooth. Adjust seasoning if necessary.