Chicken Liver Mousse Recipe

1. Prepare livers

Rinse trimmed chicken livers and pat dry with paper towel. Remove any visible sinew or greenish bits. Season with 1 tsp salt and 0.5 tsp black pepper.

2. Sweat aromatics

In a large skillet over medium heat, melt 30 g butter. Add the finely chopped shallot and sweat until translucent, about 3–4 minutes. Add minced garlic, thyme leaves and bay leaf and cook 30 seconds until fragrant.

3. Deglaze and simmer

Add the chicken livers to the pan, increase heat to medium-high and sear briefly, 1–2 minutes per side — they should be golden outside but still slightly pink interior. Pour in the white wine, scrape up browned bits, add 60 ml cream, reduce heat to low and simmer gently for 3 minutes to combine flavors. Remove from heat and discard bay leaf.

4. Finish and blend

Allow the mixture to cool for 5 minutes. Transfer contents (livers, aromatics and any pan juices) to a food processor or blender. Add remaining butter (60 g, softened), egg yolks, cognac, remaining 0.5 tsp salt, 0.25 tsp pepper and ground allspice. Puree until completely smooth, about 1–2 minutes, scraping down sides as needed. If mixture seems too thick, add remaining 60 ml cream in 1–2 tbs increments to loosen to a smooth, spreadable texture.

5. Strain and set

Pass the purée through a fine-mesh sieve into a bowl, pressing with a spatula to remove any fibrous bits. Taste and adjust seasoning. Pack the mousse into ramekins or a serving terrine, smoothing the tops. If using, pour a thin layer of melted butter over the surface to seal (about 30 ml). Chill in refrigerator at least 4 hours, preferably overnight, until firm.

6. In a small skillet over low–medium heat, melt 15 g butter. Add the thinly sliced shallots and a pinch of salt. Cook slowly, stirring occasionally, until soft and golden, about 12–15 minutes. Sprinkle brown sugar over shallots, stir and cook 1–2 minutes more until jammy. Finish with balsamic vinegar, stir to combine, then remove from heat and cool. Keep at room temperature until serving.

7. Combine the finely diced cornichons, minced shallot, chopped capers, Dijon, olive oil, white wine vinegar, sugar and black pepper in a small bowl. Stir well and taste; adjust acidity or sweetness as needed. Refrigerate until ready to serve. This relish adds bright acidity to cut the richness of the mousse.

8. Preheat oven to 180°C (350°F). Brush sourdough slices lightly with olive oil and sprinkle with sea salt. Arrange on a baking sheet and toast 8–10 minutes, flipping once, until crisp and golden. Remove and keep warm.

9. To serve, spoon a generous portion of chilled chicken liver mousse onto warm crostini or present the ramekin at the center of a plate. Top each portion with a small spoonful of caramelized shallot and a little gherkin relish. Garnish with microgreens or chopped chives. Serve additional crostini on the side.