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Chicken Liver Mousse

Make this Tonight - "The Michelin-Style-Man: French Cooking 101"

Ingredients

  • 500g chicken liver
  • 500g butter
  • 4 eggs
  • 10g salt
  • 10g pink salt
  • 5g pepper
  • 1 clove garlic
  • 150ml port
  • 150ml brandy
  • 1 bay leaf

Steps

  1. Using three ziplock bags, place the chicken livers in bag 1, butter in bag 2, and eggs in bag 3.
  2. Place all bags in warm water to bring all ingredients to same temperatures, leave in the water until the butter liquefies.
  3. Combine garlic, port, brandy, and bay leaf, and reduce to a syrup
  4. In a high speed blender, blend the reduction first
  5. Add livers, and eggs, blend until smooth
  6. Add the butter, and the salt and pepper until incorporated and smooth
  7. Pass through a fine sieve
  8. Pour into glass jars, cover with plastic wrap and place in shallow water bath.
  9. Bake in a pre-heated oven at 200° for 28 minutes.
  10. Remove and chill; melt a little or butter and cover the top of the jars to stop oxidization and spoiling.