Adapted from Pork and Sons by Stéphane Reynaud
About This Recipe
|Yield:||makes ten 3 1/2 ounce ramekins|
|Active time:||30 minutes|
|Total time:||1 hour|
|Special equipment:||10 ramekins, saute pan|
|This recipe appears in:||The Nasty Bits: Liver Parfait|
- 1 pound pork, veal, or poultry liver, diced
- 1/2 cup smoked bacon, chopped (optional)
- 3 shalts, finely chopped
- 2 garlic cloves, finely chopped
- 12 juniper berries, crushed
- 1 teaspoon sugar
- 1 teaspoons brandy
- 2 1/2 cups muscatel, white port, or sauternes
- 1 1/3 cup salted butter
- 1/4 cup cream
- 1 envelope granulated gelatin
- Salt and pepper
Cook over medium heat the liver, bacon (if using) shallots, and juniper berries in a pan with 1 tablespoon of the butter, stirring frequently until the liver and onions are lightly browned, about 5 minutes.
Stir in the sugar, add the brandy, and ignite.
When the flames have died down, remove the mixture from the pan and set aside. Add 1/2 cup of the muscatel and deglaze the pan, scraping the browned bits from the bottom of the pan. Cook until the liquid is reduced into a syrupy mixture of 2 tablespoons or so. Remove from the heat and stir in the rest of the butter and cream. Add the liver and onions back to the mixture. Season with salt and pepper.
Spoon the mixture into 10 ramekins, filling no more than 1/2 full. Let cool.
In the meantime, bloom the gelatin by adding the powder in the packet to 3 tablespoons of water in a small bowl. Let stand 5 minutes.
Heat the remaining wine in the pan. Remove from the heat and add the gelatin mixture. Let cool to room temperature, then pour the gelatin wine mixture into the ramekins, completely covered the liver and onions. Cover the ramekins with plastic wrap and place them into the refrigerator to set.
Remove the ramekins from the refrigerator 30 minutes before serving. Serve with bread or crackers.