Chicken Liver Mousse Recipe

Preparation Instructions

1. 1

   Prepare the Chicken Livers

   Rinse the chicken livers under cold water and trim any excess fat or connective tissue. Pat dry with paper towels.

2. 2

   Cook the Aromatics

   In a skillet, melt 50 grams of butter over medium heat. Add the shallots and garlic, sautéing until they are soft and translucent, about 5 minutes.

3. 3

   Cook the Chicken Livers

   Increase the heat to medium-high and add the chicken livers to the skillet. Sear them for about 3-4 minutes on each side until browned but still slightly pink in the center.

4. 4

   Add Dijon and Cream

   Remove the skillet from heat and stir in the Dijon mustard and heavy cream. Season with salt and black pepper. Allow the mixture to cool slightly.

5. 5

   Blend the Mousse

   Transfer the mixture to a food processor and blend until smooth and creamy. If necessary, add the remaining butter and blend again until fully incorporated.

6. 6

   Chill the Mousse

   Pour the mousse into a serving dish or individual ramekins. Cover with plastic wrap and refrigerate for at least 2 hours or until set.

7. 7

   Prepare Port Poached Prunes

   In a small saucepan, combine port wine and prunes. Bring to a simmer and cook for about 10 minutes until the prunes are plump and infused with the wine.

8. 8

   Serve

   Serve the chicken liver mousse chilled, topped with port-poached prunes, and accompanied by sliced baguette.