Chicken Liver Mousse Recipe

Prepare brine

In a small saucepan, combine red wine vinegar, water, sugar, salt, peppercorns and bay leaf. Bring to a gentle simmer over medium heat, stirring to dissolve the sugar and salt, about 2–3 minutes.

Place the thinly sliced shallots in a heatproof jar or bowl. Pour the hot brine over the shallots, pressing them down so they’re submerged. Let cool to room temperature, then cover and refrigerate at least 1 hour (best 4 hours or overnight) before serving.

Bloom gelatin

Sprinkle the powdered gelatin over 2 tablespoons cold water in a small bowl and let stand 5 minutes to bloom.

In a small saucepan over medium heat, combine the port wine and sugar. Stir until the sugar dissolves and the mixture comes just to a simmer (do not boil hard). Remove from heat.

Whisk the bloomed gelatin into the warm port until fully dissolved. Stir in lemon juice. Pour into a shallow container or small mold and refrigerate until set, about 2–3 hours. If desired, cut into small cubes or spoon into a small serving dish before serving.

Prepare livers

Rinse trimmed chicken livers and pat dry. Remove any connective tissue or greenish bits. Season lightly with 1/2 teaspoon salt and a pinch of pepper.

Sauté aromatics

In a large skillet over medium heat, melt 2 tablespoons of the butter. Add the finely chopped shallot and cook, stirring, until softened and translucent, about 4–5 minutes. Add the minced garlic and thyme and cook 30 seconds more until fragrant.

Cook livers

Increase heat to medium-high and add the chicken livers to the skillet in a single layer. Sear until browned on the outside but still slightly pink inside, about 2–3 minutes per side (total 4–6 minutes). Do not overcook — they should be tender. Deglaze the pan with the brandy or cognac: pour it in carefully and allow alcohol to flambé if desired or simmer until reduced by half, scraping up browned bits.

Blend mousse

Transfer the cooked livers and any pan juices to a food processor or blender. Add the remaining 6 tablespoons butter (cold, cut into pieces), the heavy cream, and the egg yolks. Pulse/blend until very smooth, about 1–2 minutes, stopping to scrape down the sides. Season with the remaining 1 teaspoon salt, 1/2 teaspoon black pepper, and grated nutmeg. Taste and adjust seasoning.

Strain and chill

For an extra-silky texture, push the blended mixture through a fine-mesh sieve into a bowl using the back of a spoon. Pour the mousse into a ramekin or small terrine. Smooth the top and pour the 2 tablespoons melted butter over the surface to seal (this also helps preserve color). Cover and refrigerate until firm, at least 2 hours and up to 2 days.

When ready to serve, remove the mousse from the refrigerator. Spoon a few pickled shallots on top or alongside. Place a few cubes or a spoonful of port wine jelly atop or beside the mousse for contrast. Sprinkle chopped parsley or chives over the top.

Serve chilled with toasted baguette slices or crackers. Let guests spread the mousse onto toast and add pickled shallot and port jelly to taste.