Favorite Recipes of Maverick Swaniel Harrienger

{January 10, 2016}   Cognac-Spiked Chicken Liver Mousse (Essential Emeril, 2015, page 28)

0.25 cup rendered bacon fat
6 tablespoons cold unsalted butter
0.5 cup minced shallots
1 teaspoon minced garlic
1 lb. fresh chicken livers, trimmed of any tough membranes, rinsed, and patted dry
1 teaspoon fresh thyme leaves
0.25 cup Cognac
3 tablespoons heavy cream
0.75 teaspoon salt
0.25 teaspoon freshly ground black pepper
0.65 cup finely grated Parmigiano-Reggiano cheese

1.  Heat a large skillet over medium-high heat.  When hot, add the bacon fat + 2 tablespoons of the butter.  When the butter is melted + begins to sizzle, add the shallots + garlic + cook, stirring for 1 minute.  Add the chicken livers and thyme + cook for 5 minutes.  Add the Cognac + cook until most of it evaporates.
2.  Using a pair of tongs, transfer the livers to a food processor + add any drippings from the pan along with the heavy cream, salt, and pepper; process until smooth.  Add the Parmigiano and the remaining 4 tablespoons butter + process until everything is incorporated and the puree is smooth.  Season to taste.
3.  Transfer the mousse to a bowl.  Cover with plastic wrap.  Chill for 1-2 hours. In an airtight container in the fridge, it will keep for a week.



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