Mousse of Blond Livers and Figs

Name: Mousse of Blond Livers and Figs
Cuisine: French
Ingredients: 6 midget dried Black Mission figs or 3 regular dried figs of your choice; 6 midget dried Black Mission figs or 3 regular dried figs of your choice; 2 to 3 tablespoons California angelica or oloroso sherry as needed; 2 to 3 tablespoons California angelica or oloroso sherry as needed; 1¼ pounds light-colored duck or fowl livers; 1¼ pounds light-colored duck or fowl livers; 2 tablespoons plus ½ cup duck or goose confit fat, at room temperature; 2 tablespoons plus ½ cup duck or goose confit fat, at room temperature; 1 small yellow onion, very finely mashed; 1 large shallot, very finely mashed; Salt; Aromatic Pepper from the mill; Pinch of ground allspice; 1½ ounces Gentleman Jack or bourbon of your choice; 1½ ounces Gentleman Jack or bourbon of your choice; 6 tablespoons unsalted butter; ⅓ cup heavy cream; 2 tablespoons crème fraîche; Large pinch of grated orange rind

Preparation info

FFR—
16 to 20
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

To be served in a small crock to spread on crackers or toasts. Any good butcher can order the palecolored livers for you. Do not be offended by the duck fat, it is less saturated than butter. Prepare today, serve no later than tomorrow, and discard any part left over the day after tomorrow.

Ingredients

6 midget dried Black Mission figs or 3 regular dried figs of your choice
2 to 3 tablespoons California an

Europe
France
Leftovers
Main course

Method

Cut the dried figs into halves and scoop out the seeds. Dice the skins into ⅙-inch pieces, macerate overnight in enough sherry to barely cover.

Clean all traces of membranes from the livers. Heat the 2 tablespoons of duck confit fat in a skillet over medium-high heat, then add the onion and sauté 2 minutes. Add the shallot and sauté another 2 minutes. Add the livers and sear on both sid