Mousse de foie de volaille

03 — Method

1. Trim the 500 g (1 lb 2 oz) chicken livers: remove the sinews and any green bile spots with a sharp knife. This is ESSENTIAL to avoid bitterness.
2. Peel and finely chop the 3 shallots. Remove the germ from the 4 garlic cloves and chop. Cut the 100 g (3½ oz) smoked lardons into small dice.
3. Heat 50 g (3½ tbsp) butter in the large skillet over medium heat and brown the lardons for 5 minutes. Add the shallots and garlic and sweat 5 minutes until translucent.
4. Add the livers with the fresh thyme sprigs and bay leaves. Cook over high heat, 5 minutes per side, until browned outside and still slightly pink inside.
5. Deglaze with the cognac and flambé for 30 seconds to burn off the alcohol. Pour in the port and reduce 3 minutes over high heat.
6. Remove the thyme and bay leaves. Tip EVERYTHING, still hot, into a powerful blender: livers, lardons, shallots and pan juices. Blend 3 minutes on high until perfectly smooth.
7. With the blender running, add the remaining 150 g (⅔ cup) cubed butter and the crème fraîche. Blend 1 minute to emulsify. Season with fleur de sel and plenty of pepper, then add the quatre-épices and nutmeg.
8. Press the mousse through a fine sieve with a spatula to remove any fibers. Divide among 8 small jars or 1 terrine. Pour 30 g (2 tbsp) melted clarified butter over the top to seal. Refrigerate 24 hours.