Foie Gravy

Seared Albacore, Peppercorn Brandy Cream Flambé now posted here!
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Want to impress your guests? Flambé !!!
Gravy is a key component to Thanksgiving dinner, no? This year, inspired by the fond memories of foie gras, I thought Foie Gravy would be a nice companion to the traditional style gravy. Kinda like giblet gravy but with liver only, lots of liver. I do not expect everyone to be a fan, I know my mother isn’t! But for those who love liver, this is for you!
Note: I am not able to light food on fire and photograph at the same time. This photo credit goes to Lena, our lovely guest from Germany.
Clean and rinse at least a pound of chicken/turkey livers. Sauté in butter until cooked through, then informedly add about 1/4 cup Cognac.  Do try this at home, but not before reading flambé tips first, linked from the Caramelized Apples Flambéd with Cognac post. Add fried sage leaves, salt and pepper. Coarsely chop.

Make your fabulous gravy as usual. Reserve half of your gravy for non-liver lovers.  Take the other half and add lots o’ liver. Don’t be shy.
If you would like my gravy recipe feel free to email me. And if you have a gravy recipe that rocks, please share!