Liver Mousse

1. Heat oil and sear livers on both sides in a heavy-bottomed pan over medium-high heat just until browned then remove them from the pan and set aside.

2. Add the shallots and garlic to the pan and caramelize. Season with salt and pepper to help release the juices. Add more oil as necessary.

3. Add livers back to the pan, then add wine and port; cover partially with lid and simmer until liquid has reduced by 2/3.

4. Remove from heat and let cool for a few minutes, but not completely, then puree the liver mixture in a blender with cream and cold butter. Season with salt and pepper and transfer it into a bowl.

5. Here you can pass it through a fine mesh strainer if you want it especially silky.

6. Then season with balsamic vinegar and cider vinegar to taste.

7. Chill in the refrigerator.