Chicken Liver Mousse with Candied Grapefruit & Crostini
By Executive Chef/Partner Nicholas Yanes of Juniper in Austin, Texas.
Crostini
INGREDIENTS
- 2 oz. Chicken Liver Mousse
- 10 pieces Crostini
- 1/2 tsp. Candied Grapefruit
- 1 ea. Pistachio, shaved
- 1/4 tsp. Olive Oil
- Sprinkle Salt
- Sprinkle Micro herb garnish
DIRECTIONS
- Stir chicken mousse to make the mousse a smooth texture.
- Measure out 2 oz and spread onto wood board with the side facing the knife holder being thinner than the back.
- “Artfully” arrange crostinis in thicker part of mousse.
- Sprinkle grapefruit on top, grate pistachio on top.
- Finish at the pass with a sprinkle of coarse salt, olive oil and micro herb of choice.
Candied Grapefruit
INGREDIENTS
- 4 ea. Large Grapefruits
- Water, to cover
- 500 grams Sugar
- 25 grams Sugar
- 1 gram Citric Acid
- 15 grams Salt
DIRECTIONS
- Remove rind. Cut into 7 x 2 cm strips. Save flesh for other use.
- Cover with water. Bring to a simmer and strain. Repeat this 3 times.
- Take the blanched rinds and add water and sugar. Simmer for 1 hour.
- Remove from heat and drain on wire rack at room temp.
- Toss cooled rinds in mixture. Store at room temp for 1 week.
Chicken Liver Mousse
INGREDIENTS
- 900 grams Chicken Livers
- Milk, to cover
- 900 grams Butter, room temperature
- 50 grams Shallots
- 2 ea. Juniper Berries
- 6 grams Rosemary
- 20 grams Grappa
- 20 grams Salt
DIRECTIONS
- Clean Chicken livers from any gray or green spots. Soak in milk overnight.
- Remove livers from milk and pat dry on towels. Sear on high till firm but still pink in the middle.
- Remove from pan, add shallot, crushed juniper, and rosemary. Turn heat to low and sweat until translucent.
- Add grappa and reduce to slightly dry.
- Strain into the chicken livers. Puree on high in food processor, add salt.
- Pass twice. Store until set.
Foccacia
DIRECTIONS
- Slice frozen foccacia using the slicer at a 9 setting. Slice enough to cover at least two sheet trays.
- Lay out foccacia in an even layer without overlapping on a tray lined with parchment.
- Bake at 350 degrees with the fan off until the bread is crispy but not too brown.
- Cool and store in an airtight container.
