Bubbe’s Mousse du Perigord — Sous Vide

Welcome to our first Meat Monday.  After all, we can’t write about mushrooms every Monday…  Besides which, in honor of Passover, we just developed a dead simple recipe which tastes like a cross between grandma’s chopped liver and Mousse du Perigord, and we had to share it with you.  Here it is:

Bubbe's  Mousse du Perigord
Bubbe’s Mousse du Perigord

Servings: 8 as an appetizer

Ingredients:

  • 2 lbs. Chicken livers
  • 1 large hard-boiled egg
  • 1 large onion, finely chopped
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 2 tbsp kosher salt
  • 1/2 cup wine (red preferred, but white will do)
  • 2 tsp Truffle, Parmesan & Black Garlic Seasoning

Instructions:

  1. Place the livers in a colander and rinse with running water for 1 minute.
  2. Drizzle the oil and sprinkle the salt on the livers.
  3. Place the livers in a vacuum bag, vacuum, seal, and then place in a 140ºF water bath for 4-5 hours.
  4. One hour before the liver is ready, place a pan on a low flame, melt the butter and sauté the onions for an hour, stirring occasionally, until dark brown.
  5. When the onions are dark brown, pull the livers out of the water bath, cut open over a sink, and drain thoroughly.
  6. Add the livers to the pan with the onions.  They will easily fall apart with a little pressure from a spatula.
  7. Raise the heat to medium high and cook the livers with the onions for another 5 -7 minutes, stirring frequently, until liver no longer shows any signs of red.
  8. Remove liver and onions from the pan and place in a mixing bowl.
  9. Deglaze the pan with the wine, reduce by about 2/3, and add to the liver and onions in the mixing bowl.
  10. Add hard boiled egg and the Truffle, Parmesan & Black Garlic Seasoning.
  11. Break up the egg with a fork while mixing all the ingredients thoroughly.
  12. Place in refrigerator to cool.

The ingredient costs for this dish are under $10 and it’s easily comparable to some fairly costly patês.  Try it out and let us know what you think.  Any variations are always welcome.

Bon Apetit!

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