Truffled Chicken Liver Mousse Recipe | Ina Garten
- Level: Intermediate
- Yield: 1 large or 4 small ramekins
- Total: 8 hr 30 min (includes soaking, chilling, cooling and sitting times)
- Active: 45 min
- 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
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- Combine the chicken livers and milk in a medium bowl, cover, and chill for at least 2 hours. After soaking, 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 soft but not browned. Add the chicken livers and thyme, cooking for 4 to 5 minutes, turning with tongs to ensure even cooking, until lightly browned on the outside but still raw inside. Stir in the Cognac, 1 tablespoon salt, and 2 teaspoons pepper, then continue cooking for 3 to 4 minutes, until the livers are cooked but still very pink inside. (Overcooking will result in a dry pt.) Transfer the mixture to the bowl of a food processor fitted with the steel blade and let 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. Stir in the parsley and pulse just until combined.
- Spoon the mousse into one large or four small (8-ounce) ramekins. Pour a thin layer of melted duck fat or clarified butter over each mousse and top with whole parsley sprigs. Refrigerate for at least 6 hours. Let sit at room temperature for 15 minutes before serving with crackers or warm toasts.
For filming, Ina used an 8 1/2 x 4 1/2 x 2-inch loaf pan lined with plastic wrap instead of ramekins.
This recipe has been updated and may differ from what was originally published or broadcast.
Reprinted from Make It Ahead, Copyright 2014 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.
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