Liver Foie Gras Mousse Pâté Food

CLASSIC TERRINE OF FOIE GRAS

Steps:

• Preheat oven to 200°F and line a small roasting pan with a folded kitchen towel or 6 layers of paper towels (this provides insulation so bottom of foie gras won't cook too quickly).
• Sprinkle each lobe and any loose pieces of foie gras on both sides with kosher salt and white pepper. Sprinkle one third of Sauternes in terrine and firmly press large lobe of foie gras, smooth side down, into bottom. (Wedge any loose pieces of foie gras into terrine to make lobe fit snugly.) Sprinkle with another third of Sauternes. Put smaller lobe of foie gras, smooth side up, into terrine and firmly press down to create a flat surface and snug fit. Sprinkle with remaining Sauternes. Cover surface of foie gras with plastic wrap, then cover terrine with lid or foil.
• Put terrine (with plastic wrap and lid) in roasting pan and fill roasting pan with enough hot water to reach halfway up side of terrine. Bake in middle of oven until an instant-read thermometer inserted diagonally into center of foie gras registers 120°F, 1 to 1 1/2 hours, or 160°F (for USDA standards), about 3 1/2 hours.
• Remove terrine from pan. Discard water and remove towel. Return terrine to roasting pan and remove lid. Put wrapped cardboard directly on surface of foie gras and set weight on cardboard (this will force fat to surface; don't worry if fat overflows). Let stand at room temperature 20 minutes.
• Remove weight and cardboard and spoon any fat that has dripped over side of terrine back onto top (fat will seal terrine). Chill, covered, until solid, at least 1 day.
• Unmold foie gras by running a hot knife around edge. Invert onto a plate and reinvert, fat side up, onto serving dish. Cut into slices with a heated sharp knife.

CHICKEN LIVER MOUSSE RECIPE

Steps:

• Gather the ingredients. If you are using frozen chicken livers, defrost before using.
• Clean the livers by soaking the livers in the milk for 20 minutes.
• Drain and pat dry with kitchen paper and remove any connective tissue with a sharp knife, then chop into 1/2-inch chunks.
• Heat 1 ounce of the butter in a large frying pan over medium heat until the butter has melted and is foaming. Add the minced shallots and cook until they are softened and translucent.
• Turn the heat up and add the chopped livers. Cook for 3 minutes, turning with a spatula; do not worry of the centers are a little pink, that's fine.
• Put the livers to one side to cool slightly. As they are cooling, reheat the pan they were cooked in over high heat and add the sherry or wine. Stir to scrape up any bits of liver on the pan (also know as deglaze ) and let this bubble until reduced to a bare tablespoon.
• Add back the livers to the pan, and toss to coat.
• Tip everything into a food processor. Add the thyme, salt, black pepper, mace and ginger and blitz to combine. Add the cream, 3 ounces of the butter, and blitz until super-smooth.
• Using a fine sieve, push the liver mousse through the remove any lumps or remaining bits of connective tissue into a bowl. Using a wooden spoon whip the mousse once again and now it will be light and airy and exceedingly smooth.
• Decant the mousse into either a serving dish or individual jars. Try to avoid any holes, so gently push the mousse into the dish using the back of a spoon. Put into the refrigerator for an hour to set. Individual jars will only need 30 minutes. While the mousse is setting, melt the butter in a small saucepan over a low heat then leave to cool.
• Once cooled, pour a layer of butter over the mousse, return to the refrigerator until chilled and ready to serve.

DUCK LIVER PâTé

Steps:

• 1. Place duck fat in a skillet, and cook over medium to high heat for 4 to 5 minutes, until the fat has melted and some of it has browned.
• 2. Add the shallots, and cook for about 30 seconds, stirring occasionally. Add the liver, herbes de Provence, and garlic, and cook over medium to high heat for 1 1/2 to 2 minutes, stirring occasionally. Add the salt and pepper.
• 3. Transfer the mixture to a blender, add the Cognac, and blend until liquefied. If a finer textured pâté is desired, push the mixture through the holes of a strainer with a spoon. This will yield 1/2 cup. Let cool for at least 1 1/2 hours, then cover and and refrigerate until serving time.
• 4. Spread the pâté on the toasted baguette slices, and serve. The pâté will keep, well covered, for 3 to 4 days.

CHICKEN LIVER MOUSSE

Steps:

• In a large saute pan over low heat, melt the butter and cook onion, apple, and thyme, covered, until apples soften. Remove lid and increase heat to medium add the livers and cook until firm and still pink inside. Remove from the heat and allow to cool. Add the pepper, salt, and brandy and puree in a food processor; then chill, covered. Meanwhile whip the heavy cream to medium peaks. Fold into cooled, pureed liver mixture. Serve chilled.

LIVER FOIE GRAS MOUSSE (PâTé)

Steps:

• 1. Trim connective tissue and blood lines. Dice and place in zipper bag with sherry, cloves, and juniper berries. Let sit in fridge 24 hours.
• 2. Remove juniper and discard. Drain foie gras. Discard sherry.
• 3. Preheat large sauté pan to high. Sear foie gras 45 seconds and flip. Add shallots, salt, and pepper. Sear 30 seconds and flip. Repeat. Spill contents of pans on baking sheet. Cool 5 minutes.
• 4. Pulse foie gras in food processor 20 seconds. Add whipped cream. Pulse. Scrape contents into bowl and refrigerate overnight, wrapping after 6 hours.
• 5. Serve with toast or sliced baguette. Serves 6-8 as an hors d'oeuvre.