Can liver become etwas fancy? Does it have to be duck’s liver, or even, foie gras? No. You don’t need to spend that much money to have a tasty little nibble. You can, because foie gras tastes absolutely delicious and it’s addictive, really. But you don’t need to. In fact, a little bit of pork’s liver goes a long way. For all these minitortillas you see in the picture (and some more that didn’t make it on the screen) I had a little bit over 100g of liver. And yes, liver is good even if you don’t like it. What do I mean by that? I don’t know about you, but if it’s in slab-of-meat-form I seem not to like it, but as soon as it’s processed in some way, actually, ANY way, I seem to like it.
- pork’s liver
- cream (very little)
- mustard seeds
- star anis
- cut and prepare the minitortillas and put them aside;
- slice the shallots and put them in a pot, along with some vinegar, water, salt and sugar, the mustard seeds, the pepper corns, the bayleaf, the star anis and the cloves and cook until the shallot is tender;
- add a little bit of butter in a hot pan, add the roughly chopped liver, a clove of garlic and a sprig of thyme;
- when the meat is almost ready season it, and add a splash of cognac, let reduce and add the cream;
- as soon as you’ve added the cream take it from the heat and blizz it;
- serve a small quenelle of the mousse on top of the minitortilla and add some of the shallots on the side.