Truffled Chicken Liver Mousse
- Level: Intermediate
- Yield: 1 large or 4 small ramekins
- Total: 8 hr 30 min (includes soaking, chilling, cooling and sitting times)
- Active: 45 min
Ingredients
1 1/4 pounds fresh chicken livers, fat and membranes trimmed
1 cup whole milk
8 tablespoons (1 stick) unsalted butter, at room temperature, divided
1 1/2 cups chopped yellow onion (1 large)
1 teaspoon fresh thyme leaves
1/4 cup Cognac or brandy
Kosher salt and freshly ground black pepper
3 ounces white truffle butter, at room temperature
1/2 cup minced fresh flat-leaf parsley, plus extra sprigs
3 to 4 tablespoons melted duck fat or clarified butter
Crackers or toast triangles, for serving
Directions
- Place the chicken livers and milk in a medium bowl, cover, and refrigerate for at least 2 hours. Drain the livers and discard the milk.
- Melt 4 tablespoons of the butter in a medium (10-inch) skillet over medium heat. Add the onion and cook for 8 to 10 minutes, stirring occasionally, until tender but not browned. Add the chicken livers and thyme and cook for 4 to 5 minutes, turning with tongs to cook evenly, until they're lightly browned on the outside but still raw inside. Add the Cognac, 1 tablespoon salt, and 2 teaspoons pepper and continue to cook for 3 to 4 minutes, until the livers are cooked but still very pink inside. (If they're overcooked, the pate will be dry.) Pour the contents of the pan into the bowl of a food processor fitted with the steel blade and allow to cool for 15 minutes.
- Pulse the processor until the chicken livers are almost smooth. Dice the remaining 4 tablespoons of butter and add to the bowl. Add the truffle butter and process until smooth. Add the parsley and pulse just to incorporate.
- Pour the mousse into one large or four small (8-ounce) ramekins. Pour a thin layer of melted duck fat or clarified butter on each mousse and place whole parsley sprigs on top. Refrigerate for at least 6 hours. Allow to sit at room temperature for 15 minutes before serving with crackers or warm toasts.
Cook’s Note
For filming, Ina used an 8 1/2 x 4 1/2 x 2-inch loaf pan lined with plastic wrap instead of ramekins.