Roasted Carrots, Spiced Chicken Liver Mousse, Pickled Cabbage, and Sourdough Breadcrumbs

Adapted by StarChefs.com
February 2017
Yield: 6 servings

INGREDIENTS:

Chicken Liver Mousse
1 pint chicken livers
2 tablespoons plus 1 teaspoon Salt
2 tablespoons grapeseed oil
4 shallots, thinly sliced
1 head garlic, cut in half, plus 4 cloves garlic, thinly sliced
One 1-inch piece ginger, peeled and sliced, plus 3 tablespoons minced ginger
1 cup brandy
½ cup heavy cream
½ cup butter
1 piece lemongrass
1 sprig thyme
4 teaspoons red wine vinegar
2 teaspoons gochujang
Pickled Red Cabbage
1 small head red cabbage, ribs removed and leaves thinly sliced
3 cups red wine vinegar
1 cup sugar
1 cup water
½ cup salt
Roasted Carrots
6 medium carrots, washed and scrubbed
2 tablespoons olive oil
1 teaspoon salt
Sourdough Breadcrumbs
1 tablespoon butter
2 tablespoon olive oil
2 cloves garlic
2 sprigs thyme
1 cup sourdough bread, small diced
1 teaspoon salt

METHOD:

For the Chicken Liver Mousse

In a bowl, toss to combine chicken livers and 1 teaspoon of salt; cure 15 minutes and pat dry. In a medium sauté pan, heat grapeseed oil on high flame and sear chicken to medium doneness. Remove from pan and set aside in a bowl. Decrease heat to medium, and add to the pan shallots, sliced garlic, and minved ginger; cook until soft, about 5 minutes. Deglaze with brandy and reduce by half. Once reduced, add shallot mixture to the livers. In a separate pot on low heat, combine heavy cream, butter, lemongrass, thyme, and remaining ginger and garlic; bring to a simmer and cook 15 minutes. Strain and discard solids. Add chicken livers to a blender and pureé while slowly streaming in infused heavy cream. Once emulsified, pass through a tamis. Season with red wine vinegar, salt, and gochujang. Chill.

For the Pickled Red Cabbage

Place cabbage in a nonreactive container. In a pot, heat vinegar, sugar, water, and salt until solids are dissolved. Pour hot liquid over cabbage and cool to room temperature.

For the Roasted Carrots

Heat oven to 350ºF. On a sheet tray toss to coat carrot with olive oil and salt. Roast for 20 minutes, or until fork tender. Remove from oven and cool. Cut in half lengthwise.

For the Sourdough Breadcrumbs

Heat oven to 350ºF. In a sauté pan over medium heat, melt butter and olive oil. Add garlic and thyme and sauté until fragrant. Add bread and salt to the pan and toss to coat, until croutons absorb fat and are lightly browned. Place in oven until completely dry, about 5 minutes. Remove from oven, drain on paper towels, and cook cool to room temperature. With a mortar and pestle, crush croutons into a fine powder. 

To Assemble and Serve

In a sauté pan over high heat, sear Roasted Carrots cut side down. Spread Chicken Liver Mousse generously on the seared side of the carrots. Plate two carrot halves and top each with Pickled Red Cabbage and Sourdough Breadcrumbs.