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Ingredients
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Chicken liver mousse
Finish & serve
Method
Chicken liver mousse
- 1
Prepare livers
Rinse the chicken livers under cold water and pat dry with paper towels. Trim away any connective tissue, greenish bits, or large veins. Cut any very large pieces into 1- to 1½-inch pieces so they cook evenly.
- 2
Cook aromatics
In a large skillet over medium heat, melt 2 tablespoons of the unsalted butter. Add the finely chopped shallot and cook until translucent and soft, about 3–4 minutes. Add the minced garlic and cook 30 seconds more until fragrant. Stir in the thyme.
- 3
Sear livers
Increase heat to medium-high. Add the chicken livers in a single layer (work in two batches if needed) and sear until browned on the outside but still slightly pink inside, about 1½–2 minutes per side. Avoid overcooking — they should register about 140–145°F (60–63°C) if using a thermometer.
- 4
Flambé (optional) and simmer
Return the pan to medium heat, pour in the brandy or cognac, and carefully ignite with a long match or let the alcohol reduce for 1–2 minutes if you prefer not to flambé. Scrape any browned bits into the pan. Add the heavy cream, reduce heat to low, and simmer gently for 2–3 minutes to meld flavors.
- 5
Blend to mousse
Transfer the cooked livers and aromatics to a food processor or high-speed blender. Add the remaining 6 tablespoons of softened butter (cut into pieces), salt, pepper, and lemon juice. Purée until completely smooth, about 1–2 minutes, stopping to scrape down the sides as needed. Gradually add any remaining warm cream through the feed tube or in small spoonfuls until you reach a silky, spreadable consistency. Taste and adjust seasoning.
- 6
Strain (optional) and chill
For an extra-silky texture, push the puréed mousse through a fine-mesh sieve into a bowl using a spatula. Press firmly to extract as much as possible. Pour the strained mousse into a ramekin or small terrine. Smooth the top with a spatula.
- 7
Seal and chill
Pour the 2 tablespoons of melted butter over the surface of the mousse to form a seal that prevents discoloration. Cover with plastic wrap and refrigerate at least 2 hours (or overnight) to firm up and let flavors develop.
Finish & serve
- 8
- 9
Plate
Spoon or spread the chilled chicken liver mousse onto the grilled sourdough slices, or serve the mousse in its ramekin with toast on the side. Garnish with cornichons or small pickles and a few drops of cornichon brine (if using) to brighten the flavor. Add microgreens or chopped parsley if desired.
- 10
Serve
Serve chilled or slightly cool alongside the pickles. Provide small knives for spreading. Leftover mousse will keep refrigerated, covered, for up to 3 days.