Name: Foam of Chicken liver With Porto
Ingredients: 500 g of chicken livers; 375 ml of red port; 200 g of ointment butter; 2 tbsp Duck fat; 100 ml of heavy cream (35%); 1 big chopped onion; 3 cloves of garlic cut in half; 1 bouquet of herbs: 2 branches of thyme, 2 sprigs of parsley, 2 bay leaves and 5 grains of black pepper; Salt and pepper from the mill

CatégorieStarters

Yields1 Serving

Ingredients:

500 g of chicken livers

375 ml of red port

200 g of ointment butter

2 tbsp Duck fat

100 ml of heavy cream (35%)

1 big chopped onion

3 cloves of garlic cut in half

1 bouquet of herbs: 2 branches of thyme, 2 sprigs of parsley, 2 bay leaves and 5 grains of black pepper

Salt and pepper from the mill

Preparation:

(The day before) Marinate poultry livers for at least 12 hours in an airtight plastic container with 125 ml of port and the bouquet of herbs

Drain the livers while keeping the port and bouquet of herbs.

In a large skillet, sauté the onion and garlic with the duck fat. Cook until onion is golden brown. Add marinated chicken livers and continue cooking over high heat.

When the livers are colored on each side while being rosé to heart after a few minutes of cooking, remove them and reserve.

Deglaze the pan with the port used to marinate the livers (without the bouquet garni). Reduce by half (about 30 seconds).

Transfer to a food processor, add the ointment butter and cream and knead to a smooth texture.

Pass the mixture through a sieve or strainer to remove lumps.

Taste and adjust the seasoning.

Pour in small ramekins at three quarters of the height then refrigerate 1 hour.

Enjoy your meal from

Ingredients