
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.
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