Chicken liver toasts with date jam and herb salad
Indulge in the rich flavors of crispy chicken liver toasts paired with sweet date jam and a refreshing herb salad. Perfect for a gourmet dining experience.
Ingredients:
- lb. chicken livers, excess fat removed
- cups whole milk
- Tbsp. unsalted butter, divided
- medium onion, thinly sliced
- tsp. fresh thyme leaves
- Kosher salt
- Tbsp. dry red wine
- Tbsp. bourbon
- cup heavy cream
- lb. Medjool dates, pitted, chopped (about 1⅓ cups)
- Tbsp. Sherry vinegar or red wine vinegar
- Tbsp. sugar
- cups mixed tender herbs and lettuce (such as dill, tarragon, fennel fronds, chives, arugula, and/or frisée), torn into bite-size pieces
- tsp. fresh lemon juice
- Kosher salt
- slices country-style white bread, toasted
Instructions:
- Combine livers and milk in a medium bowl; cover and refrigerate for at least 8 hours or overnight. Drain and rinse livers, pat them dry.
- Melt 1 tablespoon of butter in a large skillet over medium heat. Add onion and cook until slightly browned, about 8-10 minutes. Stir in thyme and cook for an additional 2 minutes. Transfer the mixture to a blender.
- In the same skillet, melt the remaining 1 tablespoon of butter over medium-high heat. Season livers with salt and cook until browned on the outside but slightly pink in the middle, approximately 1-2 minutes per side. Transfer livers to the blender. Remove the skillet from the heat and add wine and bourbon. Return to heat and cook until the liquid thickens, about 1 minute. Transfer to the blender.
- Blend the mixture in the blender until smooth. Gradually add cream while blending until the mixture is very smooth. Season with salt, strain through a fine-mesh sieve into a medium bowl, discarding solids. Cover the surface with plastic wrap, chill until firm, about 3 hours.
- You can prepare the mousse a day in advance. Keep it chilled.
- In a small saucepan, bring dates, vinegar, sugar, and 1/2 cup of water to a boil. Reduce heat and simmer until dates are very soft, about 6-8 minutes. Let it cool slightly, then blend until smooth. Strain the jam through a fine-mesh sieve into a small bowl, discard solids.
- You can make the jam a week ahead. Cover and refrigerate.
- Mix herbs, lettuce, and lemon juice in a medium bowl; season with salt. Spread date jam on toasts, cut each into 4 pieces. Serve liver mousse on 6 plates with toasts and salad.
Summary:
- Calories: 3175 kcal
- Fat: 115 g
- Protein: 101 g
- Carbs: 483 g
- Potassium: 5684 mg
- Magnesium: 754 mg