It’s creamy and dreamy and I love the flavor of this Chicken Liver Mousse Mirabelle. If you’re feeling adventuresome, add 1 teaspoonful of curry powder for a totally different flavor sensation.
Ingredients
- 1 tbsp vegetable oil
- 1 lb chicken livers
- 1/2 lb unsalted butter room temperature
- 1/4 tsp fresh ground black pepper
- 1/4 tsp ground nutmeg
- 1/4 tsp cinnamon
- 1/4 tsp ground cloves
- 1/2 tsp kosher salt
- 2 shallots finely sliced
- 1 clove garlic sliced
- 3 leaves fresh sage
- 3 sprigs fresh thyme chopped
- 1 tbsp cognac
- 1/3 cup marsala
- 1/3 cup port
Instructions
- Gather all ingredients before starting recipe.
- Peel and slice garlic and shallots, chop fresh thyme.
- Grind all spices or use pre-ground spices and mix well to combine.
- Heat a medium sauce pan over high heat, add a tablespoon of vegetable oil.
- Add livers to hot pan. Season with spices and salt and stir to combine. Add shallots, garlic, thyme and sage and cook over high heat for 3-4 minutes or until the livers are medium rare.
- Add 1 tablespoon of cognac and reduce until almost totally evaporated.
- Remove livers from pan, draining any juices, and place livers on a plate. Refrigerate for 30 minutes, or until completely cool.
- Replace pan to high heat and add 1/3 cup each of marsala and port, reduce by three quarters, then cool completely.
- Combine chicken livers, port reduction and 1/2 pound of soft butter in food processor and process until smooth.
- Turn chicken liver mousse into a fine sieve and press through.
- Spoon mousse onto a sheet of cling wrap and roll into a log, twisting the ends until the mouse seems solid or store in a flip to jar until ready to serve.
- Refrigerate for 3-4 hours, or until firm like hard butter,
- Serve with toast and pickles or a spicy chutney.
