Liver Mousse
- 4 Tablespoons Grape Seed Oil
- 2 cups Dark Livers (duck, Chicken, Or Venison For Example)
- 2 cups Shallots, Thinkly Sliced
- 4 cloves Garlic, Chopped
- 1/2 cups Red Or White Wine
- 1/4 cups Port
- 1 Tablespoon Half N' Half Or Cream
- 4 Tablespoons Butter Cold And Cubed
- Balsamic Vinegar, to taste
- Cider Vinegar To Taste
- Salt And Pepper, to taste
- 1.
- Heat oil and sear livers on both sides in a heavy-bottomed pan over medium-high heat just until browned then remove them from the pan and set aside.
- 2.
- Add the shallots and garlic to the pan and caramelize.
- Season with salt and pepper to help release the juices.
- Add more oil as necessary.
- 3.
- Add livers back to the pan, then add wine and port; cover partially with lid and simmer until liquid has reduced by 2/3.
- 4.
- Remove from heat and let cool for a few minutes, but not completely, then puree the liver mixture in a blender with cream and cold butter.
- Season with salt and pepper and transfer it into a bowl.
- 5.
- Here you can pass it through a fine mesh strainer if you want it especially silky.
- 6.
- Then season with balsamic vinegar and cider vinegar to taste.
- 7.
- Chill in the refrigerator.
oil, livers, shallots, garlic, red, n, butter, vinegar, vinegar, salt
Taken from tastykitchen.com/recipes/appetizers-and-snacks/liver-mousse/ (may not work)