Jul 14 2026
Restaurants›L’ Orange›Chicken Liver (limited Daily Count) Recipe

Chicken Liver (limited Daily Count) Recipe

Inspired by L’ Orange
Time2h 30m
Serves4

chicken liver mousse tartlet, fennel gelée, frisée, radicchio

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Ingredients

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Chicken Liver Mousse

Fennel Gelée

Garnish

Method

Chicken Liver Mousse

  1. 1

    Prepare the Chicken Livers

    Rinse the chicken livers under cold water, removing any connective tissue. Pat dry with paper towels.

  2. 2

    Sauté Shallots and Garlic

    In a skillet over medium heat, melt half of the butter. Add the shallots and garlic, cooking until softened and translucent, about 3-4 minutes.

  3. 3

    Cook the Chicken Livers

    Increase the heat and add the chicken livers to the skillet, cooking for about 5-7 minutes until they are browned on the outside but still slightly pink inside.

  4. 4

    Deglaze with Brandy

    Remove the skillet from heat and carefully add the brandy. Return to heat and cook until the brandy evaporates, about 2 minutes.

  5. 5

    Blend the Mousse

    Transfer the mixture to a food processor, add the remaining butter, heavy cream, salt, pepper, and thyme. Blend until smooth and creamy.

  6. 6

    Chill the Mousse

    Transfer the mousse to a serving dish or tartlet shells and refrigerate for at least 2 hours until set.

Fennel Gelée

  1. 7

    Soak Gelatin Sheets

    In a small bowl, soak gelatin sheets in cold water for about 5-10 minutes until soft.

  2. 8

    Cook Fennel

    In a saucepan, combine the vegetable stock and sliced fennel. Bring to a simmer and cook for about 15 minutes until fennel is tender.

  3. 9

    Blend and Strain

    Puree the fennel and stock mixture in a blender until smooth. Strain through a fine sieve into a clean saucepan.

  4. 10

    Add Gelatin

    Heat the strained mixture gently, then remove from heat and stir in the soaked gelatin until fully dissolved. Season with salt and white pepper.

  5. 11

    Set the Gelée

    Pour the mixture into a mold or shallow dish and refrigerate until fully set, about 2-3 hours.

Garnish

  1. 12

    Prepare the Salad

    In a bowl, combine frisée and radicchio. Drizzle with olive oil and lemon juice. Season with salt and pepper to taste.

  2. 13

    Plate the Tartlet

    Once the mousse has set, remove from the refrigerator, and serve topped with the fennel gelée and a side of the prepared salad.

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