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Categories:
mousse poultry chicken shallots unsalted butter white wine cognac sugar fresh oregano heavy cream salt firm pear marmalade lemon juice fresh chives
Viewed: 17 - Published at: 5 years agoIngredients
- Poultry liver mousse
- 1/2 lb poultry chicken liver, trimmed
- 2 shallots, minced
- 2 tablespoons unsalted butter
- 1/4 cup white wine
- 1 tablespoon cognac
- 2 teaspoons sugar
- 1/2 teaspoon fresh oregano
- 3/4 cup heavy cream
- salt and pepper
- Garnish
- 1 firm pear, but ripe finely diced in 1/4 inch
- 2 teaspoons marmalade
- 2 teaspoons lemon juice
- fresh chives, finely chopped, to garnish
Method
- Poultry Liver Mousse : In a skillet, brown poultry liver and shallots in butter at high heat. Add salt and pepper. Deglaze with wine and cognac. Let reduce by half or until the liver is pink.
- In food processor, reduce the liver in a smooth puree with sugar, oregano and 1/4 cup of heavy cream. Strain in a sieve. Cover and refrigerate about 45 minutes or until completely cold.
- In another bowl, whip remaining heavy cream until soft peaks. With a spatula, add whipped cream to liver mousse by folding. Adjust seasonings.
- To serve as appetizer, distribute in shot glasses. Cover and refrigerate about 45 minutes or until ready to serve. To serve as a starter, distribute in espresso cups, martini glass or other small bowl that contains 1/3 cup.
- Garnish: In a bowl, stir all ingredients. Add salt and pepper. When ready to serve, garnish each serving with 1 teaspoon of the garnish. Garnish with chives, if wanted.
