An indulgent and aerated liver emulsion that combines quail’s liver and foie gras with deep, fruity aromatics. Stabilised with Silk Gel and MSK UltraGel 5, it delivers a smooth and velvety feel. Perfect topped with crispy chicken skin for a contrast of textures and an overall rich, savoury flavour.

Whipped Liver Sauce
  • 70g Shallot
  • 120g Ruby Port
  • 6g Kirsh Alcohol Concentrate MSK-0176
  • 3g White Pepper Corn
  • 13g Kosher Salt
  • 70g Quail Livers
  • 230g Foie gras 
  • 300g White Chicken Stock
  • 50g Double Cream
  • 50g Chicken Fat
  • 14g Silk Gel MSK-0494
  • 7g MSKUltraGel 5 MSK-3871
  • 4 Drops of Red Performance Liquid MSK-8302

1. Thinly slice the shallot and put into a pan with Ruby Port, Kirsch Alcohol Concentrate and White Pepper Corns.

2. Cook out and Reduce.

3. Place everything except the UltraGel 5 in Thermomix and blend well and bring to 80ºC.

4. Add UltraGel 5 and Boil at 100ºC for 2 minutes.

5. Pass through Chinois.

6. Allow to cool and whisk well.

7. Place into a Whipper Gun (MSK-2638) and give 2 charges with (MSK-8439) Charger Bulbs.

8. De-gas slightly before use.

9. Warm and hold in a thermal bath at desired temperature.

10. Serve in (MSK-3448) White Egg Shells and sprinkle with Crispy Chicken Skin

Crispy Chicken Skin
  • 50g Chicken Skin - Cooked Weight
  • 20g Dukkah Spice MSK-1019
  • 5g Spice of Angels MSK-0048
  • 10g Balsamic Vinegar Powder MSK-3754
  • 15g Chopped Chive
  • 6g Maldon Sea Salt

1. Scrape the excess fat off the Quail and Chicken Skin using a scraper card.

2. Place between 2 Silpats (MSK-1279) and bake in an oven at 160ºC until golden and crispy.

3. Dry the excess fat with a J-cloth and crumble the skin.

4. Mix with rest of ingredients.