Recipe: Chicken Liver Mousse with Port, Prunes and Pistachios
1 lb. chicken livers (soaked for 2 hours in enough milk to cover)
1 cup cream
1 cup Vermouth
1 clove garlic
2 sprigs thyme
5 black peppercorns
1/2 lb. duck fat
1/2 lb. butter
1 cup white Port
1 cup water
2 sheets gelatin
Preheat the oven to 250 degrees F. Rinse soaked liver and put in a blender with 1 cup cream. In a pan over high heat, reduce the vermouth with shallot, garlic, thyme and peppercorns to a syrup (two-thirds the original volume). Add to the blender with liver and cream and mix. Lightly warm duck fat and butter together. Slowly blend the fat mixture into the liver, cream and vermouth mixture. Strain, season with salt and pepper, and cool.
Fill small mason jars two-thirds the way up with the liver mousse. Place jars in a roasting pan. Pour in hot water to reach halfway up the jars. Place in the oven and bake for 20 minutes. Cool. Top with a mixture of chopped pistachios and prunes.
Bloom the gelatin in a large container of cold water for five minutes. Drain. In a medium saucepan, warm white Port and water. Add the bloomed gelatin and stir until dissolved. Pour over pistachios and prunes and cover the top of the jar. Let sit until cold. Serve with toasted bread.
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