Jul 13 2026
Restaurants›David's Restaurant›Chicken Liver Mousse Recipe

Chicken Liver Mousse Recipe

Inspired by David's Restaurant
Time2h
Serves4

Oloroso cherries | pickled garlic scape | grilled baguette | Creole mustard | arugula

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Ingredients

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Chicken Liver Mousse

Oloroso Cherries

Pickled Garlic Scape

Grilled Baguette

To Serve

Method

Chicken Liver Mousse Preparation

  1. 1

    Cook the Chicken Livers

    In a skillet over medium heat, melt 50g of butter. Add the onions and cook until translucent. Stir in the garlic and cook for another minute. Add the chicken livers and cook until browned, about 3-4 minutes.

  2. 2

    Deglaze and Blend

    Pour in the brandy and let it simmer for 1-2 minutes. Remove from heat and let cool slightly. Transfer the mixture to a blender, add the remaining butter, heavy cream, salt, black pepper, and thyme. Blend until smooth.

  3. 3

    Chill the Mousse

    Pour the mousse into a serving dish or terrine, cover, and refrigerate for at least 2 hours until set.

Oloroso Cherries Preparation

  1. 4

    Prepare the Cherries

    In a saucepan, combine Oloroso sherry, pitted cherries, and sugar. Bring to a simmer and cook for about 10 minutes until cherries are tender and syrupy. Let cool.

Pickled Garlic Scape Preparation

  1. 5

    Pickle the Garlic Scapes

    In a saucepan, combine garlic scapes, white vinegar, water, salt, and sugar. Bring to a boil, then remove from heat and let sit until cool. Store in a jar in the fridge.

Grilled Baguette Preparation

  1. 6

    Grill the Baguette

    Brush the baguette slices with olive oil and grill on each side until golden and crispy, about 2-3 minutes.

To Serve

  1. 7

    Assemble and Serve

    Spread the chicken liver mousse on the grilled baguette, top with Oloroso cherries, pickled garlic scapes, a dollop of Creole mustard, and a handful of arugula. Serve immediately.

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