Mousse De Foie Recipe

Preparation Directions

1. 1

   Prepare the Chicken Mousse

   In a skillet, melt half of the unsalted butter over medium heat. Add the shallots and minced garlic, cooking until soft and translucent. Add the chicken liver, salt, and pepper, cooking until the liver is browned on the outside but still slightly pink inside. Add the brandy and allow it to cook off, about 2-3 minutes. Remove from heat and let cool slightly.

2. 2

   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 needed, then transfer to a serving dish or ramekins. Cover and refrigerate for at least 2 hours or until set.

3. 3

   Prepare the Red Onion Jam

   In a separate saucepan, thinly slice the red onion and add it to the pan with sugar, balsamic vinegar, and thyme. Cook over medium heat, stirring occasionally, until the onions are caramelized and soft, about 15-20 minutes. Allow to cool.

4. 4

   Serve

   Once the mousse has set, serve it chilled topped with the red onion jam. Enjoy with toasted bread or crackers.