Foie Gras Mousse
8oz Foie gras pieces
8oz Chicken livers
8oz Butter, unsalted
1 medium Onion, peeled, thinly sliced
3 cloves Garlic, peeled, smashed
8oz Heavy cream
2 sprigs Thyme
½ oz Salt
10 twists Black pepper (grinder)
½ teaspoon curing salt (optional but highly recommended to retain color)
1. Preheat oven to 300 degrees F.
2. Whip the cream to soft peaks, and place in the refrigerator for later.
3. Sweat the onions and garlic in 2 ounces of the butter, until very soft. Cube the remaining butter and keep cold.
4. Add the cream, thyme, salts and pepper to the onions and garlic and bring to a low simmer.
5. Begin adding the cubes of cold butter a few at a time. Stir the butter in and add more when it melts. Do not let the mixture boil hard after adding the butter, but make sure it is at a simmer when the last pieces melt. Continue stirring throughout the whole process. Once all of the butter has been added, remove from heat.
6. Place the foie gras and chicken livers in a large mixing bowl. Add the hot cream/onion/butter mixture to the foie gras/livers about a quarter at a time, slowly warming the livers. You’re not trying to poach them, only warm them up.
7. Once all cream/onion/butter has been incorporated into the livers, puree the mix in a blender (this will need to be done in batches).
8. Pass the pureed livers through a fine strainer.
9. Pour into plastic-lined terrine molds. (If terrine molds are not available, a heavy casserole dish can be used).
10. Place the covered terrine molds into a large casserole dish and add warm water to the casserole dish, essentially creating a water bath for the terrine mold. (If not using terrine molds, place your casserole dish into a larger casserole dish and add water to the larger casserole dish).
11. Place in oven for 30 minutes.
12. Carefully pour cooked liver puree into the blender and puree smooth on a lower speed. You will probably need to use a rubber spatula to help the blender incorporate. (Be careful not to let the blender blades come into contact with the spatula!).
13. Place the liver puree into a bowl set into another bowl of ice. Slowly fold the puree, scraping the bowl, essentially cooling the mixture down.
14. With the puree now only warm, fold in the whipped cream until fully incorporated.
15. Place large scoops of the finished mousse over grilled steak.