Chicken Liver Mousse with Lavash Crackers & Orange Marmalade
Teague Moriarty, The Square, San Francisco, Matt McNamara - July/August 2014
For 12 servings
- 1/2 Tbsp. (7ml) olive oil
- 1 sm. red onion, cut into sm. dice
- 3 Tbsps. (38g) granulated sugar
- 3 Tbsps. (45ml) red wine vinegar
- 1 Tbsp. (15ml) Sherry vinegar
- 4 oranges, sûpremed
Heat oil in small skillet set over medium-low heat; add onion; cook, stirring occasionally, until softened; stir in sugar; cook, stirring occasionally, until onions are just golden; stir in vinegars; bring to a boil; cook until liquid is a loose syrup.
Add oranges; cook, stirring occasionally, until thickened (about 10 minutes); remove from heat; season with salt and more vinegar if desired; place in airtight container; cool; cover; reserve in refrigerator.
- 3/4 cup plus 2 Tbsps. (110g) all-purpose flour
- 1 tsp. (6g) salt
- 1 lg. egg
- 5 Tbsps. (71g) unsalted butter, softened
- 1 tsp. (5ml) olive oil
- Maldon sea salt
Heat oven to 375°F.
Whisk flour and salt in large bowl; reserve.
Whisk egg, butter, and oil in another bowl; gradually mix in flour; cover with plastic wrap; let stand 25 minutes.
Roll out dough to desired thickness; place on baking sheet lined with parchment paper; sprinkle with sea salt; bake until golden brown and crisp (about 12 minutes); remove from oven; cool; break into pieces; reserve in airtight container.
- 5 lbs. (2.28kg) chicken livers, soaked 12 hours in milk
- 5 cups (1.2L) heavy cream
- 1/2 cup (117ml) Cognac
- cocoa nibs (for garnish)
- micro herbs, greens, and edible flowers (for garnish)
Heat oven to 300°F.
Puree livers, cream, Cognac, and salt in a blender until smooth; pour mixture into baking pan; place pan inside a larger pan; fill larger pan with water; cover with foil; bake until a thermometer inserted into mousse registers 155°F; remove mousse from oven; remove smaller baking pan from larger baking pan; place on wire rack to cool; cover with plastic wrap; reserve in refrigerator.
To serve, spread mousse over lavash crackers; place a few dollops of marmalade on top of mousse; sprinkle with cocoa nibs; garnish with herbs, greens, and flowers.
What to drink: Alta Maria Pinot Noir Santa Maria Valley 2011