Seal liver mousse with cognac

Ingredients

• 250 ml (1 cup) cold unsalted butter, cubed
• 30 ml (2 Tbsp) olive oil
• 4 sprigs of fresh thyme, chopped
• 454 g (1 lb) seal liver, cut into strips
• 2 French shallots or 1 small onion, finely chopped
• 60 ml (¼ cup) cognac or brandy
• 2 ml (½ tsp) five-spice powder or other spices
• 30 ml (2 Tbsp) maple syrup
• 125 ml (½ cup) country-style cream (15%)
• Salt and pepper to taste

Preparation

• Melt 30 ml (2 Tbsp) of butter with olive oil in a sizzling hot frying pan.
• Quickly sear the seal liver strips on high heat while making sure they remain pink in the middle.
• Take the liver out of the pan and sauté the shallot until lightly coloured. Salt and pepper.
• Put the liver back into the pan with the shallot, deglaze and flambé with cognac. Let reduce until almost dry and add the five-spice powder.
• Transfer all contents to a food processor and purée the liver and shallots until smooth.
• Add the maple syrup, cream and remaining butter.
• Process again until mixture is smooth and homogeneous.
• Adjust the seasoning. If preferred, sieve the preparation to obtain a smoother mousse.
• Pour into a mould and let cool somewhat before refrigerating. Cover the mousse with a sheet of parchment paper and refrigerate at least 2 hours before serving.
• For a lighter mousse, replace the 15% country-style cream with whipped cream and integrate at the end by folding the cream into the mousse after it has been put through the food processor.
• Serve the liver mousse with biscotti or toasted croutons.