Chicken Liver Mousse
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Chicken Liver Mousse

An easy recipe for chicken liver mousse that you make in your food processor. Delicious and nutritious, this delicate mousse is a great way to add offal to your diet.
Course Appetizer
Cuisine French
Keyword liver
Prep Time 2 hours 15 minutes
Cook Time 5 minutes
Total Time 2 hours 20 minutes
Servings 6 servings
Calories 357kcal
Author Vered DeLeeuw


  • 5 tablespoons duck fat or ghee, room temperature, divided
  • 1 lb. chicken livers, cleaned from sinew
  • 1/4 cup minced onions
  • 1/4 cup brandy
  • 1/4 cup heavy cream
  • 1 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon sea salt
  • 1/8 teaspoon allspice
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon dried thyme


  • Melt 1 tablespoon duck fat over medium heat in a large skillet. Add the livers and the onions. Cook the livers 2-3 minutes on each side, just until no longer raw – center should be pink. Transfer the cooked livers and onions to your food processor’s bowl, leaving any liquids in the skillet.
  • Add the brandy to the skillet. Cook on high until it’s reduced to 3 tablespoons, about 1 minute. Use a rubber spatula to transfer the skillet contents to the food processor.
  • Add the heavy cream, kosher salt, allspice, black pepper and dried thyme to the food processor bowl. Cover and process on high about 1 minute, until the liver turns into a smooth paste.
  • Add the remaining duck fat and process again, until well-incorporated. Continue to process 1 more minute, until light and fluffy.
  • Divide the mixture evenly among four individual containers (such as small jars or ramekins). Cover and refrigerate for at least 2 hours before serving. If refrigerating overnight, remove from fridge 1 hour before serving. 


Calories: 357kcal | Carbohydrates: 2g | Protein: 19g | Fat: 29g | Saturated Fat: 16g | Sodium: 365mg | Fiber: 0.2g | Sugar: 0.9g