Jul 14 2026
Restaurants›NORMANDIE›Chicken Liver Mousse Recipe

Chicken Liver Mousse Recipe

Inspired by NORMANDIE
Time2h 30m
Serves4

Armagnac Prunes, Pickled Red Onions, Baguette

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Ingredients

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Mousse

Armagnac Prunes

Pickled Red Onions

Serving

Method

Mousse

  1. 1

    Prepare the Chicken Liver

    Rinse the chicken livers under cold water and remove any visible fat or connective tissue.

  2. 2

    Cook the Livers

    In a skillet, melt 50g of butter over medium heat. Add shallots and garlic, sauté until softened. Increase heat, add chicken livers, salt, and pepper. Cook until livers are browned outside but still pink inside, about 5-7 minutes.

  3. 3

    Add Armagnac

    Carefully pour in the Armagnac and ignite with a long lighter. Allow the flames to subside, then cook for another minute.

  4. 4

    Blend the Mixture

    Transfer the mixture to a food processor. Add remaining butter and heavy cream. Blend until smooth and creamy. Adjust seasoning with salt and pepper if needed.

  5. 5

    Chill the Mousse

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

Armagnac Prunes

  1. 6

    Soak the Prunes

    In a small saucepan, combine prunes, Armagnac, water, and honey. Bring to a simmer over medium heat. Once boiling, reduce heat and let simmer for 15 minutes until prunes are plump.

Pickled Red Onions

  1. 7

    Pickle the Onions

    In a saucepan, combine vinegar, water, sugar, and salt. Bring to a boil, then add sliced red onions. Remove from heat and let cool before transferring to a jar. Refrigerate for at least 1 hour.

Serving

  1. 8

    Serve the Mousse

    Spread the chicken liver mousse on slices of baguette. Top with Armagnac prunes and pickled red onions.

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