Chicken Liver Mousse
An easy recipe for food processor chicken liver mousse. This creamy and delicate mousse is a great way to add offal to your diet.
Servings 6 servings
Calories 357kcal
Ingredients
- 5 tablespoons duck fat or ghee, room temperature, divided
- 1 lb. chicken livers, cleaned from sinew
- ¼ cup minced onions
- ¼ cup brandy
- ¼ cup heavy cream
- 1 teaspoon Diamond Crystal kosher salt or ½ teaspoon sea salt
- ⅛ teaspoon allspice
- ⅛ teaspoon black pepper
- ⅛ teaspoon dried thyme
Instructions
- 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.
Nutrition
Calories: 357kcal | Carbohydrates: 2g | Protein: 19g | Fat: 29g | Saturated Fat: 16g | Sodium: 365mg | Fiber: 0.2g | Sugar: 0.9g