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Chicken Liver Recipe

Inspired by Virtue Restaurant

Time45m

Serves4

liver mousse, roasted pear, bacon, sourdough

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Ingredients

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Mousse and Accompaniments

1 1/8 lb (500 g) Chicken livers

3 1/2 oz (100 g) Unsalted butter

2 pcs Shallots, finely chopped

2 cloves Garlic, minced

7/8 cup (200 ml) Heavy cream

3 3/8 tbsp (50 ml) Cognac

1 tsp Thyme leaves

1 tsp Celtic sea salt

1/2 tsp Black pepper, freshly ground

1 pcs Pear, sliced

3 1/2 oz (100 g) Bacon, chopped

4 slices Sourdough bread, sliced

Method

Preparation and Assembly

1

Prepare the Mousse

In a skillet, melt half of the butter over medium heat. Add shallots and garlic, sauté until translucent. Increase heat and add chicken livers, thyme, salt, and pepper. Cook until livers are browned but still slightly pink inside, about 5-7 minutes. Remove from heat and let cool slightly.

2

Roast the Pear and Bacon

Preheat your oven to 200°C (400°F). On a baking sheet, arrange pear slices and chopped bacon.

3

Toast the Sourdough

While the pears and bacon are roasting, toast the sourdough slices until golden brown.

4

Serve

To serve, place a generous scoop of chicken liver mousse on each plate. Top with roasted pears and crispy bacon. Serve with toasted sourdough on the side.