Chicken Liver Mousse With Truffles

Recipe Ingredients

8 oz	227g	Chicken livers
8 oz	227g	Duck livers
4		Bay leaves
1		Garlic clove - lightly crushed
1 tablespoon	15ml	Brandy
3/4 cup	177ml	Dry Marsala
4 tablespoons	60ml	Unsalted butter - plus
10 tablespoons	150ml	Unsalted butter
2 tablespoons	30ml	Brown Chicken Stock - (see recipe)
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Fresh white or black truffle - shaved very thin (small)
		With a truffle slicer
		Good-quality crusty bread

Recipe Instructions

Trim the livers of all connective tissue and cut away any green areas. In a glass or stainless steel bowl, combine the bay leaves, garlic, brandy and Marsala. Toss with the livers. Cover and refrigerate overnight.

Drain the livers, reserving the marinade. Pat them dry with paper towels. In a large heavy skillet, heat the 4 tablespoons butter over medium-high heat. Add the livers, the reserved bay leaves, and garlic, and toss 20 seconds or until the livers lose their red color. Pour in the marinade and boil about 2 minutes. The livers should be firm but still pink inside. Scoop them out of the pan with a slotted spoon and set aside.

Continue boiling down the liquid until all of it has evaporated and the butter sputters. Add the 2 tablespoons of stock to the pan and scrape the contents over the livers. Cool to room temperature. Puree the livers in a food processor until smooth. Season aggressively with salt and freshly ground pepper.

Have a large bowl of ice handy. In a medium bowl, whip the 10 tablespoons butter with a portable beater at medium speed until fluffy. Gradually beat in the liver puree, then set the bowl over ice and continue beating at medium speed 8 to 10 minutes, or until the mixture has lightened in color and is very fluffy. Cover and refrigerate 1 to 2 hours.

To serve, bring the mousse close to room temperature. Spoon it into individual 3-inch ramekins or crocks, or mound it in a 3-cup terrine. Sprinkle generously with the shaved truffle. Accompany with bite-sized pieces of crusty bread.

This recipe yields 8 to 10 servings.

Description:

"{Spuma Di Fegati Con Tartufo}"

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2B24) - from the TV FOOD NETWORK

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