-
1
Clean and dry the canning jars.
-
2
Trim the sinew and any green patches from the livers.
-
3
Rinse and dry them on paper towels.
-
4
In a 12-inch skillet, heat 2 tablespoons olive oil until very hot.
-
5
Saute the livers, letting them caramelize on one side before flipping them.
-
6
(If the pan threatens to smoke or blacken, immediately lower the heat; otherwise the juices will become too bitter to use.)
-
7
When the livers are well browned but medium-rare inside, about 4 minutes, turn off the heat and transfer them to the bowl of a food processor.
-
8
Season with 1 teaspoon kosher salt and 1?8 teaspoon pepper.
-
9
Add another tablespoon of oil to the pan and sweat the onions, shallots, garlic, thyme and star anise over low heat, covered, until soft, about 10 minutes.
-
10
Raise the heat and deglaze the pan with the vinegar and Cognac or rum until evaporated.
-
11
Discard the star anise and transfer the onion mixture to the food processor.
-
12
While the onions are still warm, puree with the livers and butter until smooth.
-
13
Taste, adding more salt, pepper or vinegar as needed.
-
14
Transfer to the jars.
-
15
Wipe the inside lip of the jars clean with a damp cloth.
-
16
Slowly pour enough olive oil over the mousse to just cover.
-
17
Screw on the lids.
-
18
Let cool before moving the jars to the refrigerator, where they can keep for a few days.
-
19
Serve chilled with toasted, sliced bread and sweet-and-sour cherries.
