Chicken Liver Mousse Recipe
port wine-poached pear, pickled red onion
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Ingredients
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Chicken Liver Mousse
Port Wine-Poached Pear
Pickled Red Onion
Method
Chicken Liver Mousse
- 1
Prepare the Livers
Clean the chicken livers by removing any connective tissue and fat. Rinse them under cold water and pat dry.
- 2
- 3
Cook the Livers
Increase the heat to medium-high and add the cleaned chicken livers to the skillet. Cook for about 5-7 minutes until browned, stirring occasionally. Add fresh thyme and brandy, and cook for another 2 minutes until the alcohol evaporates.
- 4
Blend the Mixture
Transfer the liver mixture to a food processor. Add the remaining butter and heavy cream. Season with salt and black pepper to taste. Blend until smooth and creamy.
- 5
Chill the Mousse
Transfer the mousse to a serving dish or individual ramekins. Cover with plastic wrap and refrigerate for at least 2 hours to set.
Port Wine-Poached Pear
- 6
Prepare the Pears
Peel and core the pears, then slice them in half lengthwise.
- 7
- 8
Cool the Pears
Remove the pears from the poaching liquid and let them cool. You can reduce the poaching liquid if desired for a thicker sauce.
Pickled Red Onion
- 9
Slice the Onion
Thinly slice the red onion and set aside.
- 10
Make the Pickling Liquid
In a small saucepan, combine white vinegar, water, sugar, and salt. Bring to a simmer, stirring until the sugar dissolves.
- 11