Liver with Pancake Qualities?
I had a strange discovery, maybe someone has seen this or knows of it's name, but here it is:
I made the base for a duck liver pate that was significantly lower in fat, with butter, chicken fat, egg yolks, and seasonings. The idea was to gently poach them in jars and so keep a smooth texture but more intense liver taste. I tested a small amount in a nonstick pan and it eventually cooked into a perfect blini. The texture had a bread-like quality and cooked through, and had the more intense flavor i was looking for. I literally pureed the liver with an immersion blender with a steady vortex and streamed butter/fat first, yolks unwhipped, then seasonings. No gluten, no starch. Does this have a name?