Jul 14 2026
Restaurants›Brasserie by Niche›Chicken Liver Mousse Recipe

Chicken Liver Mousse Recipe

Inspired by Brasserie by Niche
Time1h
Serves6

crostini, onion confiture

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Ingredients

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Chicken Liver Mousse

Onion Confiture

Crostini

Method

Chicken Liver Mousse

  1. 1

    Sauté the Aromatics

    In a pan over medium heat, melt half of the butter (50g). Add the finely chopped shallots and minced garlic and sauté until soft and translucent, about 5 minutes.

  2. 2

    Cook the Livers

    Add the chicken livers and thyme leaves to the pan. Cook for about 5-7 minutes until the livers are browned on the outside but still slightly pink in the center.

  3. 3

    Deglaze with Brandy

    Pour in the brandy and cook for another 2-3 minutes, allowing the alcohol to evaporate. Remove from heat and let cool slightly.

  4. 4

    Blend the Mousse

    In a food processor, combine the liver mixture with the remaining butter (50g) and heavy cream. Blend until smooth. Season with salt and black pepper to taste.

  5. 5

    Chill the Mousse

    Transfer the mousse to a serving dish, cover, and refrigerate for at least 2 hours to set.

Onion Confiture

  1. 6

    Slice the Onions

    Thinly slice the yellow onions.

  2. 7

    Cook the Onions

    In a saucepan, heat the olive oil over medium heat. Add the sliced onions and a pinch of salt. Cook slowly until the onions are caramelized, about 20-25 minutes.

  3. 8

    Add Sugar and Vinegar

    Stir in the sugar and balsamic vinegar. Cook for an additional 10 minutes, stirring occasionally until thickened. Adjust seasoning with salt if necessary.

Crostini

  1. 9

    Prepare the Baguette

    Preheat the oven to 200°C (400°F). Slice the baguette into 1/2 inch slices.

  2. 10

    Toast the Crostini

    Brush both sides of each baguette slice with olive oil. Arrange the slices on a baking sheet and toast in the oven for about 5-7 minutes until golden brown.

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