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Foam of Chicken liver With Porto

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:
1

(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

2

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

3

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.

4

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

5

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

6

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

7

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

8

Taste and adjust the seasoning.

9

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

10

Enjoy your meal from

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Transport

  • We can organize your transport from the airport to the Arbor as well as the return.
  • We can take care of reserving a car for you for a day or for the duration of your stay, including airport pick-up and drop-off.
  • For groups, we can organize your pick-up by minibus.