Chicken Liver Mousse Recipe

Prepare livers

Rinse chicken livers under cold water and pat dry with paper towels. Trim away connective tissue and any greenish or discolored bits. Let dry in refrigerator on paper towels for 15–30 minutes to remove excess moisture.

Sauté aromatics

In a large skillet over medium heat, melt 2 tablespoons of the unsalted butter. Add the finely chopped shallot and sauté for 2–3 minutes until translucent but not browned. Add the minced garlic and thyme leaves and cook for 30 seconds until fragrant.

Cook livers

Increase heat to medium-high and add the trimmed livers to the skillet in a single layer. Sear 1–2 minutes per side — you want the exterior browned but the center still slightly pink (internal temp about 135–140°F / 57–60°C). Do not overcook or the mousse will be grainy.

Flambé with Armagnac

Remove skillet from heat briefly, add 2 tablespoons Armagnac, return to heat and, if comfortable, carefully ignite the alcohol with a long lighter or spoon away from face; allow flame to subside. Alternatively, simmer 30–45 seconds to cook off alcohol. Scrape cooked livers and aromatics into a food processor or blender.

Blend to smooth

Add 3 tablespoons heavy cream, 2 tablespoons softened butter, 1 teaspoon lemon juice, 3 teaspoons salt, and 1 teaspoon freshly ground black pepper to the processor. Purée until very smooth, scraping down sides. For extra silkiness, pass mixture through a fine mesh sieve into a bowl, pressing with the back of a spoon.

Set the mousse

Taste and adjust seasoning. Spoon mousse into a chilled ramekin or small bowl. Smooth the top and dot with remaining 4 tablespoons (1/4 cup) melted butter to form a protective sealing layer (optional). Chill in refrigerator at least 2 hours, preferably overnight, to firm and develop flavor.

While mousse chills, make the marmalade. Use a sharp knife to remove zest from the orange and lemon, then segment the orange and remove any membranes. Finely chop zest if large.

In a small saucepan combine the orange segments (including any juice), lemon juice and zest, 3 tablespoons granulated sugar, 2 tablespoons water, and 1 tablespoon Armagnac. Bring to a gentle simmer over medium-low heat, stirring occasionally.

Simmer until mixture reduces and thickens to a jammy consistency, about 8–12 minutes. Stir frequently to prevent sticking. Taste and add 1/4 teaspoon salt to balance the sweetness and citrus brightness. Remove from heat and let cool to room temperature; marmalade will thicken further as it cools.

Preheat a skillet or griddle over medium heat. Butter one side of each Texas toast slice with the reserved 2 tablespoons butter.

Toast buttered side down on the skillet until golden brown and crisp, about 2–3 minutes per side (reduce time if bread is thin). Alternatively, broil or grill until toasted.

To serve: remove the chilled mousse from refrigerator. If you used the melted-butter seal, scrape it off before serving or spread mousse directly on toast (the butter can be stirred in if desired). Dollop 1–2 teaspoons of citrus Armagnac marmalade on top of each serving of mousse.

Garnish with microgreens or chopped parsley and finish with a light sprinkle of coarse sea salt. Serve immediately with warm Texas toast slices alongside.