Yes, and Keller himself would approve. Duck livers are larger and richer. Follow the exact same method, but extend the soaking time to 4 hours.
1 cup thinly sliced sweet white onions, 2 medium shallots (thinly sliced), 4 cloves garlic (thinly sliced), and 1 tbsp fresh thyme leaves. chicken liver mousse recipe thomas keller full
: This rich mousse pairs beautifully with a glass of Pinot Noir. Chicken liver mousse Recipe - Los Angeles Times Yes, and Keller himself would approve
You have the mousse; now you need the theater. 1 cup thinly sliced sweet white onions, 2
| Problem | Reason | Solution | | :--- | :--- | :--- | | | Livers were overcooked during searing or the mixture got too hot in the blender. | Next time, sear just 1 min/side. Blend on low speed. | | Bitter/metallic taste | You didn't soak the livers long enough, or you left a bile sac attached. | Always soak for 2 hours minimum. Trim obsessively. | | Mousse is too soft / runny | The butter wasn't hot enough, or the cream wasn't cold enough. | The temperature contrast is essential. Chill longer. | | Grey color (not pink) | You omitted the pink curing salt. | This is purely cosmetic. Omit if eating within 3 days; color will be grey-brown but taste is identical. |
For the smoothest possible finish, the pureed mixture is pressed through a fine-mesh strainer (sieve) twice Deglazing:
This recipe for Thomas Keller's Buttery Chicken Liver Mousse