Liver Mousse

Name: Liver Mousse
Ingredients: 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

11 ingredients

17 steps

Ingredients

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

Directions

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1.
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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.
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2.
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Add the shallots and garlic to the pan and caramelize.
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Season with salt and pepper to help release the juices.
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Add more oil as necessary.
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3.
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Add livers back to the pan, then add wine and port; cover partially with lid and simmer until liquid has reduced by 2/3.
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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.
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Season with salt and pepper and transfer it into a bowl.
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5.
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Here you can pass it through a fine mesh strainer if you want it especially silky.
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Then season with balsamic vinegar and cider vinegar to taste.
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Chill in the refrigerator.