Name: The Knotted Aprons CHICKEN LIVER MOUSSE Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8 servings
Ingredients: 1 lb chicken livers; 6 tbsp unsalted butter (divided); 1 large shallot (finely chopped); 1 clove garlic (finely minced); 1 tsp fresh thyme leaves; 2 tbsp heavy cream; 2 tbsp brandy or cognac; 1 tsp salt; 0.5 tsp black pepper (freshly ground); 0.5 tsp lemon juice; 1 large Cara–Cara orange (peeled and segmented); 0.5 tsp orange zest (from Cara–Cara); 0.5 tsp honey; 0.25 tsp freshly cracked black pepper; 0.125 tsp fine sea salt; 24 pieces Ritz crackers (or similar buttery crackers); 1 tbsp additional chilled butter (optional, softened); 4 sprigs microgreens or thyme sprigs (optional garnish)

Method

Chicken Liver Mousse

1
Prepare livers
Rinse chicken livers under cold water, then pat dry thoroughly with paper towels. Trim away connective tissue and any green or discolored bits. Cut larger lobes in half so pieces are roughly uniform.
2
Sauté aromatics
In a large skillet over medium heat, melt 2 tablespoons of the butter. Add the finely chopped shallot and sauté 3–4 minutes until softened and translucent but not browned. Add the minced garlic and thyme and cook 30–45 seconds until fragrant.
3
Cook livers
Increase heat to medium-high and add the prepared livers to the pan in a single layer. Sear 2 minutes without moving, then flip and cook another 1–2 minutes. Livers should be cooked through but still slightly rosy inside (internal temp about 160°F/71°C).
4
Flambé and finish
Remove pan from heat, add the brandy or cognac, then carefully return to heat or ignite to flambé to burn off alcohol (optional). Cook 30 seconds to incorporate flavors, then remove from heat. Transfer livers and aromatics to a food processor or blender. Reserve pan juices.
5
Blend to mousse
Add 2 tablespoons of softened butter and the heavy cream to the food processor with the warm livers. Pulse until smooth, then run the processor 30–60 seconds more until very smooth and spreadable. While blending, add the reserved pan juices a teaspoon at a time if mixture seems dry. Season with salt, black pepper and lemon juice; blend briefly to combine. Taste and adjust seasoning.
6
Chill
Spoon the mousse into a small serving bowl or ramekin, smoothing the top. Melt the remaining 2 tablespoons of butter and gently pour a thin layer over the top to seal (optional). Chill in the refrigerator for at least 1 hour to firm up and let flavors meld.

Cara–Cara Orange Relish

7
Segment the Cara–Cara orange over a bowl to catch juices, removing membrane and pith. Chop segments into small dice (about 1/4 inch). Combine the diced fruit with orange zest, honey, a pinch of salt, and freshly cracked black pepper. Stir gently and taste; adjust honey or salt if needed. Let sit 10–15 minutes at room temperature to allow flavors to marry.

To Serve

8
Bring to serving temperature
Remove mousse from refrigerator about 5 minutes before serving to soften slightly. If you poured butter on top, remove any solidified excess or leave it as a seal that diners can break through.
9
Assemble
Place a scoop (about 1–2 tablespoons) of chicken liver mousse onto each Ritz cracker or offer the mousse bowl with crackers for self-service. Top each portion with a small spoonful (about 1 teaspoon) of Cara–Cara orange relish. Garnish with microgreens or a small thyme sprig if desired.
10
Storage
Serve immediately and refrigerate any leftover mousse covered for up to 3 days.

Chicken Liver Mousse Recipe

Ingredients