Chicken-liver Toasts With Shallot Jam

Total Time: 2 hrs 5 mins Preparation Time: 55 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 10
• 1/2 cup softened unsalted butter
• 2 tablespoons softened unsalted butter
• 1 lb chicken liver, trimmed & patted dry
• salt
• fresh ground pepper
• 1 medium red onion, diced
• 4 fresh thyme sprigs
• 20 warm baguette, toasts (1/4 inch thick)
• extra virgin olive oil, for brushing
• 2 garlic cloves, peeled
• 1 cup shallot jam (or less, if you choose)
• 2 tablespoons vegetable oil
• 4 large shallots, thinly sliced
• 3/4 cup balsamic vinegar
• 1/3 cup light brown sugar

Recipe

• 1 chicken-liver mousse:.
• 2 in a large skillet, melt 2 tablespoons of the butter.
• 3 season the livers with salt and pepper.
• 4 cook over high heat until browned, 2 minutes per side.
• 5 transfer to a paper-towelled plate.
• 6 melt 2 tablespoons of the butter in the skillet.
• 7 add the onion and thyme and cook over moderate heat, stirring, until the onion is softened, 10 minutes.
• 8 add the livers and cook, stirring, until heated through, 2 minutes; let cool.
• 9 discard the thyme.
• 10 in a food processor, puree the livers and the remaining 6 tablespoons of butter until smooth.
• 11 strain through a fine sieve and season well with salt.
• 12 press plastic wrap onto the surface and refrigerate until chilled.
• 13 shallot jam:.
• 14 while livers are cooling, prepare the jam.
• 15 in a skillet, heat the oil.
• 16 add the shallots and cook over moderate heat, stirring until softened, 10 minutes.
• 17 add the vinegar and sugar and cook until thick and jam-like, 5 minutes.
• 18 season with salt.
• 19 assembly:.
• 20 brush the warm toasts with oil, rub with garlic and spread the liver mousse on top.
• 21 garnish with the shallot jam and serve.