For the mousse:
1 lb chicken livers
1/2 lb butter (melted)
1 teaspoon chinese five spice
3 tablespoons cognac
salt and pepper
1 egg

in a food processor combine all ingredients except the butter
we use 4 oz ramikins, butter the ramikins, add remaining butter into liver mix slowly as it is on
bake in a water bath at 325 degrees covered for 20 min. let cool completely

Onion marmalade:
2 red onions thinly sliced
2 cups port
1/2 c sugar
1 tablespoon molasses
1/4 c red wine vinagar

combine all ingredients in a pot and slowly cook untill 90% liquid is gone

Chef Colin MacLaggin
Avenue 5 Restaurant