📝 About This Recipe
This luxurious spread is a masterclass in French bistro elegance, transforming humble chicken livers into a silky, sophisticated masterpiece. The deep, dark sweetness of tawny port balances the iron-rich savoriness of the livers, while a generous amount of cultured butter provides a melt-in-the-mouth texture. Perfect for holiday gatherings or an intimate wine night, this mousse is as approachable as it is refined.
🥗 Ingredients
The Liver Base
- 1 lb Chicken Livers (cleaned, trimmed of connective tissue and patted dry)
- 1.5 cups Unsalted Butter (high quality, softened and divided)
- 2 large Shallots (finely minced)
- 2 cloves Garlic (smashed and minced)
The Aromatics & Deglazing
- 1/3 cup Tawny Port (plus 2 tablespoons for the optional jelly topper)
- 2 tablespoons Brandy or Cognac (optional but recommended for depth)
- 1 teaspoon Fresh Thyme (leaves only, finely chopped)
- 2 tablespoons Heavy Cream (for extra silkiness)
Seasoning & Finishing
- 1 teaspoon Kosher Salt (adjust to taste)
- 1/4 teaspoon Pink Curing Salt (Prague Powder #1) (optional, to maintain a rosy pink color)
- 1/2 teaspoon Freshly Ground Black Pepper
- 1/8 teaspoon Ground Allspice (a pinch for warmth)
👨🍳 Instructions
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1
Begin by cleaning the chicken livers thoroughly. Remove any green spots (gall) or tough white connective tissue, then soak them in milk for 30 minutes if you prefer a milder flavor. Drain and pat very dry with paper towels.
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2
In a large skillet, melt 2 tablespoons of the butter over medium heat. Add the minced shallots and cook until translucent and soft, about 3-4 minutes, taking care not to brown them.
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3
Stir in the minced garlic and chopped fresh thyme, cooking for just 60 seconds until fragrant.
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4
Increase the heat to medium-high. Add the chicken livers in a single layer. Sear them for about 2 minutes per side. They should be browned on the outside but still distinctly pink and soft in the center; overcooking leads to a grainy texture.
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5
Pour in the port wine and brandy. Use a wooden spoon to scrape up the flavorful brown bits (fond) from the bottom of the pan. Let the liquid bubble and reduce by half, about 2-3 minutes.
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6
Remove the skillet from the heat and let the mixture cool for about 5-10 minutes. It should be warm, not hot, when it goes into the processor.
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7
Transfer the entire contents of the skillet into a food processor. Add the salt, pink curing salt (if using), black pepper, allspice, and heavy cream.
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8
Pulse until the mixture is mostly broken down. With the motor running, begin adding the remaining softened butter, one tablespoon at a time, until completely incorporated and the mixture looks glossy.
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9
For a truly professional, 'restaurant-grade' finish, press the warm mousse through a fine-mesh sieve (chinois) using the back of a ladle. This removes any tiny bits of grit or fiber.
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10
Taste the mousse while warm. It should be slightly over-seasoned, as flavors mute once the dish is chilled.
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11
Spoon the mousse into small ceramic ramekins or a glass jar. Smooth the top with a spatula.
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12
If not adding a port jelly topper, seal the surface with a thin layer of melted clarified butter to prevent oxidation (browning). Cover with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, to allow the flavors to mature.
💡 Chef's Tips
Always use room temperature butter to ensure it emulsifies perfectly with the livers without breaking. Do not overcook the livers; if they are grey all the way through, the mousse will be chalky rather than creamy. Soaking livers in milk or water for 30 minutes before cooking removes excess blood and results in a cleaner, sweeter taste. If the mousse breaks (looks curdled), add a teaspoon of warm cream and pulse rapidly to bring it back together. The pink curing salt is strictly for aesthetics; it keeps the mousse a lovely rose color instead of a dull grey-brown.
🍽️ Serving Suggestions
Serve with a stack of warm, toasted brioche points or crusty sourdough baguette. Pair with a glass of chilled Sauternes or the same Tawny Port used in the recipe. Accompany with cornichons, pickled red onions, or a dollop of fig jam to cut through the richness. A sprinkle of Maldon sea salt on top just before serving adds a delightful crunch and flavor pop. Serve alongside a simple arugula salad with a sharp lemon vinaigrette.