Ina Garten Truffled Chicken Liver Mousse

Ina Garten Truffled Chicken Liver Mousse, easy and make ahead, was one of the first dinner party dishes she made for Jeffrey after they married. She upgraded the original recipe with truffle butter, Cognac, and fresh thyme for a smoother, richer party appetizer.

Soaking the livers in milk for two hours pulls out bitterness, and cooking them just until pink inside is the real key. Overcook them by even a few minutes and the mousse turns dry and grainy instead of silky.

Source: Make It Ahead (2014)

Ina Garten Truffled Chicken Liver Mousse

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Course: AppetizerCuisine: American, FrenchDifficulty: Medium

Servings

8

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

365

kcal

Chicken livers soaked in milk, sauteed with onions and thyme, then blended with truffle butter into a spreadable mousse topped with duck fat.

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

• Soak the livers: 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.
• Cook the onions: 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 livers: 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.
• Deglaze with Cognac: 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.
• Cool the mixture: 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.
• Blend the mousse: 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.
• Fill and chill: 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.

Tools for this recipe

• Cuisinart 14-cup food processor, Lodge 10.25-inch cast iron skillet, Sweese 8-ounce porcelain ramekins, set of 6, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use regular butter instead of truffle butter?

Regular butter works, but the truffle flavor is what sets this version apart from ordinary chicken liver pate. If you skip the truffle butter, add an extra tablespoon of regular butter and a drizzle of truffle oil at the blending step.

How long does the mousse keep in the fridge?

Sealed under a layer of duck fat or clarified butter, it stays fresh for up to a week. The fat cap blocks air and keeps the mousse from oxidizing. Once you break through the fat layer, plan to finish it within two to three days.

How far in advance can I make this for a party?

Up to a week ahead. Prepare the mousse, pour the duck fat seal on top, wrap the ramekins tightly, and refrigerate. Pull them out about 15 minutes before guests arrive so the mousse softens enough to spread.

Do I need duck fat on top, or can I skip it?

The duck fat layer seals the mousse from air, which extends its shelf life, and it adds a subtle richness. Clarified butter works as a substitute if you can not find duck fat. To clarify butter, melt it and pour off the clear golden liquid, leaving the solids behind.

Why do the livers need to stay pink inside?

Livers that cook past pink turn chalky and dry, which makes the whole mousse grainy. Keeping them slightly pink means the texture stays creamy and smooth after blending. Trust the color and resist the urge to cook them longer.