Chicken Liver Mousse with Sautéed Apples
Chicken Liver Mousse with Sautéed Apples
Open in full-screen mode

Chicken Liver Mousse with Sautéed Apples

Preparation
30 MIN
Cooking
20 MIN
Chilling
1 H
Servings
6 to 8
Share

Ingredients

Mousse

Apples

Preparation

Mousse

  1. In a non-stick skillet over medium heat, cook the shallot, garlic, thyme and bay leaf in 1 tbsp of the butter until softened, about 5 minutes. Remove the thyme sprig and bay leaf. Transfer the mixture to a food processor.
  2. In the same skillet, cook the chicken livers in 1 tbsp of the butter for 1 to 2 minutes per side until nicely browned but still pink in the centre. Add the fortified wine and sage. Bring to a boil and remove from the heat. Let sit for 5 minutes. With a slotted spoon, remove the chicken livers and add to the shallot mixture in the food processor. Discard the sage.
  3. Reduce the fortified wine over high heat until only about 1 tbsp (15 ml) remains. Pour into the food processor. Add the salt. Season with pepper.
  4. Purée until very smooth while gradually adding the remaining butter. Pass through a sieve. Transfer to a ramekin and cover with plastic wrap. Refrigerate for 1 hour.

Apples

  1. In a non-stick skillet over medium heat, brown the apples with the butter and thyme, about 5 minutes. Season with salt and pepper. Serve with the chicken liver mousse, with toasted bread or crackers on the side.

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum