Chicken Liver Mousse (Chris Cosentino)

Thomcord Grape Jam

• 54 oz Thomcord grapes, seedless plus extra to serve
• 16 oz sugar
• 2 oz white balsamic vinegar
• 2 tsp pectin
• ⅛ tsp citric acid

Red Wine Vinaigrette

• 4 oz canola oil
• 4 oz extra virgin olive oil
• 2 oz red wine vinegar
• 1 tsp salt to taste
• ¼ tsp ground black pepper to taste
• 1 tbsp lemon juice to taste

Chicken Liver Mousse

• 9 oz unsalted butter diced, divided
• 4 oz shallots quartered
• 1 oz garlic cloves
• 1 oz jalapeño chilies
• 1 tbsp fresh thyme leaves
• ¼ tsp Chinese five spice powder
• 45 oz chicken livers cleaned (approx. 2.75 lb)
• ¼ tsp ground black pepper
• 1 tsp kosher salt
• ½ tsp pink salt
• 1 ½ tsp sherry vinegar
• non-stick cooking spray
• 1 fresh baguette sliced
• extra virgin olive oil to oil bread
• 1 tsp fresh chives cut in pieces (1 in.)
• 1 tsp fresh tarragon leaves
• 1 tsp fresh mint leaves
• ½ tsp mitsuba (Japanese parsley)
• 1 tsp fresh basil leaves
• 1 pinch flaky sea salt
• 1 pinch ground black pepper
• fresh sage to garnish
• figs halved, to serve
• mini red peppers to serve
• cornichons to serve