Chicken Liver + Foie Mousse Recipe

Time2h

Serves6

red wine gelée, pickled cherries, marcona almonds, fennel mostarda, toasted brioche

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Ingredients

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1
Prepare Chicken Livers
Rinse the chicken livers under cold water and remove any visible fat or connective tissue. Pat dry with paper towels.
2
Sauté Aromatics
In a skillet over medium heat, melt 50 grams of butter. Add the chopped shallots and minced garlic, sautéing until translucent, about 3-4 minutes.
3
Cook Chicken Livers
Increase the heat to medium-high and add the prepared chicken livers to the skillet. Cook for about 5-7 minutes, stirring occasionally, until they are browned on the outside but still slightly pink inside.
4
Deglaze with Cognac
Carefully add the Cognac to the skillet and let it simmer for about 2 minutes, scraping up any browned bits from the bottom of the pan.
5
Blend the Mixture
Transfer the liver mixture to a food processor. Add the remaining butter (150 grams), heavy cream, salt, and black pepper. If using foie gras, add it now. Blend until smooth and creamy.
6
Chill the Mousse
Pour the mousse into a terrine or individual ramekins. Cover tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight.