Chicken Liver Mousse with Red-Wine-Glazed Prunes

• 1 pound chicken livers, trimmed
• 2 cups whole milk
• 1 cup pitted prunes
• 1/3 cup red wine
• 2 tablespoons freshly squeezed orange juice
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon sugar
• 1/4 cup vegetable oil
• 1/4 cup finely chopped onion
• 1 garlic clove, finely chopped
• 2 tablespoons honey
• 1/4 cup plus 1 tablespoon brandy
• 1 cup heavy cream
• Salt
• Freshly ground black pepper
• 1 medium baguette, cut into 1/4-inch slices and toasted

1. In a medium bowl, cover the livers with the milk and refrigerate for at least 5 hours or overnight.
2. In a small saucepan, combine the prunes with the red wine, orange juice, lemon juice and sugar and simmer, stirring occasionally, until the liquid has reduced to a thick syrup, about 6 minutes.
3. Let cool and refrigerate.
4. In another small saucepan, heat 1 tablespoon of the oil over moderate heat.
5. Add the onion and garlic and cook until softened, about 4 minutes.
6. Drain the livers, pat dry with paper towels and season with salt and pepper.
7. In a large, heavy skillet, heat the remaining 3 tablespoons of oil until shimmering.
8. Add the livers and cook over high heat until well browned, about 1 minute per side.
9. Add the onion-garlic mixture, along with the honey and 1/4 cup of the brandy and light carefully with a long match.
10. Cook the livers until the flames die out and the brandy has reduced to a glaze, about 3 minutes.
11. Scrape the hot livers into a food processor.
12. Add the cream and blend until smooth.
13. Blend in the remaining 1 tablespoon of brandy and season with salt and pepper.
14. Strain the liver mousse through a fine sieve into a medium bowl.
15. Pack the mousse into a serving bowl and press plastic wrap directly onto the surface.
16. Refrigerate for at least 4 hours or overnight.
17. Serve the liver mousse with the toasts and prunes.

chicken livers, milk, prunes, red wine, freshly squeezed orange juice, freshly squeezed lemon juice, sugar, vegetable oil, onion, garlic, honey, brandy, heavy cream, salt, freshly ground black pepper, baguette

Taken from www.foodandwine.com/recipes/chicken-liver-mousse-red-wine-glazed-prunes (may not work)