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Export 9 ingredients for grocery delivery
Step 1
Wash and clean the chicken livers. Remove the sinew and any discolored spots. Soak in milk overnight.
Step 2
Wash the milk off of the chicken livers and dry as best as you can with a clean and dry cloth.
Step 3
In a medium-large saucepan, melt 2-3 tbsp of butter over medium heat.
Step 4
Add the chopped leek, half a sprig of rosemary and saute for a minute or two until soft.
Step 5
Add chicken livers, season generously with salt and pepper, and brown on each side (this should take about 2-3 minutes).
Step 6
Turn heat to high and add Marsala wine. Cook on high heat for 1-2 minutes then remove from heat. Let cool then remove rosemary sprig.
Step 7
In a food processor, blend chicken liver and leek mixture with cream until smooth.
Step 8
Spoon mixture into ramekins or jars.
Step 9
Over medium-low heat, melt clarified butter with a sprig of rosemary. Cook until rosemary has infused into the butter (about 5 minutes). You’ll know you’re done when the sprig of rosemary has turned from soft to crispy.
Step 10
Gently pour the rosemary-infused clarified butter over the top of the mousse, let cool and place covered in the refrigerator overnight. You want just enough to cover the top, so try for a thin layer.
Step 11
Serve with crackers, a crusty baguette, sliced tomatoes and a nice glass of wine. Enjoy!
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