Wednesday, July 28, 2010

Recession Foie (chicken liver-port mousse)














































OK this recipe is not too time consuming, but nonetheless requires some technique. Units of measurement are ommitted because I just made this by feel. What's that mean? TASTE A LOT! And adjust as you see fit. The only garaunteed unit in this is there are roughly a pound of chicken livers.


















Directions:




You will need chicken livers, minced garlic (as the pic shows, I totally cheated and used some pre-minced stuff in my fridge, SIN! It will taste better with freshly minced garlic, but I was working with what I had), and small diced onions. Firstly drain your chicken livers of all excess blood, and lightly sear in melted butter; season both sides with salt & pepper. Remove seared livers, set aside in blender.






In the same pan, to pick up any remenents of liver flavor (and to cut down on clean up), sautee the garlic and onion with a bit of bay leaf until translucent. Set aside in blender with livers. Deglaze the pan with a bit of port (1/2 cup) and reduce to a syrup. * Note: if you do not have port, use the red wine, but add one tablespoon sugar*










Add this reduction to the blender that contains your other ingredients and blend. Once pureed fold in a few "healthy" sized chunks of butter and blend until smooth.







At this point taste, adjust seasoning, and reblend if needed. Your flavor should be consistent at this point but the texture will not be 100% smooth. Strain the now pureed mix and set aside in a container. This will look like a smooth liquid, that after placing in the refridgerator for a few hours will have a velvety, mousse texture.











Serve on a toasted baguette, or gluttonly eat with a spoon straight from your container!