Recipe: Poultry Liver Mousse

Name: Mousse de foies de volailles
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: Mousse de foies de volaillesPour un joli pot mis au milieu de la table :300 g de foie gras de canard ou d'oie cuit en bloc200 g de foies de volailles de Bresse (si vous trouvez) ou de poulet les plus clairs possible bien propres(le petit nerf et le fiel bien retirés)100 g de lard gras artisanal coupé en petite mirepoix (petits carrés)un peu de fleur de thym citron1 feuille de lauriersel et poivre du moulin une râpure de muscade20 g de beurre fermier1 dl de porto rouge de belle origine50 g de crème double (épaisse)

By chef patrick ★ ★ ★ ★ ★ 4.9/5 (41 reviews) Starters

Prep 20 min

Cook 10 min

Total 30 min

Thanks to all the cooks of all generations at the Auberge du Père Bise in Talloires for contributing this recipe to the heritage of French cuisine because, dear gastronomy friends, once you have tasted this mousse you will have great difficulty eating another one!

Ingredients

Poultry Liver MousseFor a nice pot placed in the middle of the table:

300 g of foie gras from duck or goose cooked in a block
200 g of livers from Bresse poultry (if you can find them) or chicken as light as possible, very clean (the small nerve and bile removed)
100 g of artisanal fatback cut into small mirepoix (small cubes)
a little lemon thyme flowers
1 bay leaf
salt and pepper from the mill, a pinch of nutmeg
20 g of farm butter
1 dl of fine red port wine
50 g of double (thick) cream

Step-by-step directions

1- The evening before in a large salad bowl put the livers, the small lardons, the thyme, the bay leaf, salt and pepper (quite generously), pour the port, cover with plastic wrap and let marinate overnight in the refrigerator.

2- The next day drain the livers and lardons, discard the bay leaf and thyme and keep the port from the marinade separately.

3- In a sauté pan place a knob of butter and sear for 3 minutes the livers and lardons then remove them and pour the port from the marinade (deglaze) into the pan. Let reduce for 2 to 3 minutes and set the reduced port aside.

4- When the livers and lardons have cooled, pass them through a food mill with the finest grid, adding the port reduction.

5- In a blender or food processor put the liver mousse prepared this way, add the foie gras and cream, then salt (lightly), pepper, add a small pinch of nutmeg, mix for 30 seconds.
Transfer to a nice earthenware or porcelain terrine (if you have a few truffle slices, no one will say anything to you), cover

Charcuterie Foies de volailles Pâtés Mousse de volaille Porto Pâté de foie Mousse Chef asfaux