Poultry Liver Parfait With Pear

Ingredients

Poultry liver mousse

• 1/2 lb poultry chicken liver, trimmed
• 2 shallots, minced
• 2 tablespoons unsalted butter
• 1/4 cup white wine
• 1 tablespoon cognac
• 2 teaspoons sugar
• 1/2 teaspoon fresh oregano
• 3/4 cup heavy cream
• salt and pepper

Garnish

• 1 firm pear, but ripe finely diced in 1/4 inch
• 2 teaspoons marmalade
• 2 teaspoons lemon juice
• fresh chives, finely chopped, to garnish

Directions

1. 1

   Poultry Liver Mousse : In a skillet, brown poultry liver and shallots in butter at high heat. Add salt and pepper. Deglaze with wine and cognac. Let reduce by half or until the liver is pink.

2. 2

   In food processor, reduce the liver in a smooth puree with sugar, oregano and 1/4 cup of heavy cream. Strain in a sieve. Cover and refrigerate about 45 minutes or until completely cold.

3. 3

   In another bowl, whip remaining heavy cream until soft peaks. With a spatula, add whipped cream to liver mousse by folding. Adjust seasonings.

4. 4

   To serve as appetizer, distribute in shot glasses. Cover and refrigerate about 45 minutes or until ready to serve. To serve as a starter, distribute in espresso cups, martini glass or other small bowl that contains 1/3 cup.

5. 5

   Garnish: In a bowl, stir all ingredients. Add salt and pepper. When ready to serve, garnish each serving with 1 teaspoon of the garnish. Garnish with chives, if wanted.