Velvet Spread

Rich chicken liver mousse with sherry, brandy, shallots, thyme, butter, etc. Add some nice toasted baguette and it's dinner as far as I'm concerned.....well, maybe a little cress salad with a simple truffle vinaigrette would complete the indulgence.

The mousse are topped with duck fat and poached rosemary. The duck fat was previously used to make confit so it's loaded with flavor.

The Mind of a Chef

I know, the very phrase "The Mind of a Chef" could be subject to all sorts of punchlines, but this series is an exploration into the thinking process of different chefs and their approach to singular subjects. Check it out on PBS.