POULTRY LIVER PARFAIT WITH PEAR

Steps:

• Poultry Liver Mousse : In a skillet, brown poultry liver and shallots in butter at high heat. Add salt and pepper. Deglaze with wine and cognac. Let reduce by half or until the liver is pink.
• In food processor, reduce the liver in a smooth puree with sugar, oregano and 1/4 cup of heavy cream. Strain in a sieve. Cover and refrigerate about 45 minutes or until completely cold.
• In another bowl, whip remaining heavy cream until soft peaks. With a spatula, add whipped cream to liver mousse by folding. Adjust seasonings.
• To serve as appetizer, distribute in shot glasses. Cover and refrigerate about 45 minutes or until ready to serve. To serve as a starter, distribute in espresso cups, martini glass or other small bowl that contains 1/3 cup.
• Garnish: In a bowl, stir all ingredients. Add salt and pepper. When ready to serve, garnish each serving with 1 teaspoon of the garnish. Garnish with chives, if wanted.