It’s creamy and dreamy and I love the flavor. If you’re feeling adventuresome, add 1 teaspoonful of curry powder for a totally different flavor sensation.

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  • Course Appetizer, Pate
  • Cuisine French
  • Keyword Casual Dinner Party, For Foodies, Party Eats, Special Dinner
Servings Prep Time Cook Time
12 portions 15 minutes 15 minutes
Passive Time Total Time
60minutes 45 minutes
Servings Prep Time Cook Time
12 portions 15 minutes 15 minutes
Passive Time Total Time
60minutes 45 minutes
Degree of Difficulty
  • 1 tbspn 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 tbspn cognac
  • 1/3 cup marsala
  • 1/3 cup port
Servings: portions
  1. Gather all ingredients before starting recipe.
  2. Peel and slice garlic and shallots, chop fresh thyme.
  3. Grind all spices or use pre-ground spices and mix well to combine.
  4. Heat a medium sauce pan over high heat, add a tablespoon of vegetable oil.
  5. Add livers to hot pan and add 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.
  6. Add 1 tablespoon of cognac and reduce until almost totally evaporated.
  7. Remove livers from pan, shaking off shallots, and place livers on a plate. Refrigerate for 30 minutes, or until completely cool.
  8. Replace pan to high heat and add 1/3 cup each of marsala and port, reduce by three quarters, then cool completely.
  9. Combine chicken livers, port reduction and 1/2 pound of soft butter in food processor and process until smooth.
  10. Turn chicken liver mousse into a fine sieve and press through.
  11. 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.
  12. Refrigerate for 3-4 hours, or until firm like hard butter,
  13. Serve with toast and pickles or a spicy chutney.

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