Recipe Sharing | Chicken or Duck Liver Mousse

Chicken or Duck Liver Mousse

You can "fancy it up" for the holidays by putting on a crouton, garnish with finishing salt, edible flowers and some sort of chutney or preserved fruit.

Chicken Liver Mousse

We are serving this mousse on our menu this week because it's incredibly delicious and decadent. It's a perfect dish to make ahead of time for a holiday dinner party. We like it simple; over warm grilled bread or "fancied up" into an hors d'oeuvre. 

Happy eating,
The Orchard Kitchen Team

INGREDIENTS

Duck or Chicken Liver Mousse
Makes about 2 half-pint jars

20 g Duck Fat
25 g Shallot, finely minced
5 g Garlic, finely chopped
35 ml Sauterne
20 ml Madeira
20 ml Whiskey
225 g Duck or Chicken Livers, exterior veins removed
50 g Eggs (about 6)
50 g Duck Fat
5 g Salt
pinch Pink Salt
pinch White Pepper
pinch OK or Aleppo Chili
pinch Vincent’s Generic

TECHNIQUE & PREPARATION

Sweat the shallot and garlic in 50 g of duck fat, until soft and translucent.  Add the liquors and cook off alcohol, about 5 minutes.  Place the liver in the Vitaprep, along with the spices and eggs.  Process until very smooth.  Add the warmed (100 degrees +/-) 150g of duck fat and the sweated shallot/liquor mixture.  Blend all well.  Strain through a fine chinoise. 
 
Place in ½ pint jars and tighten lids just finger-tip tight.  Place in 68° C water bath for 90 minutes.  Remove and place in an ice bath until fully chilled, about 30 minutes. 
 
When you serve you will notice that the very top service of the mousse is grey in color.  This is normal.  Just use a spoon to scrape off the top discolored surface to the mousse.  Serve with grilled, hearty bread and a drizzle of honey.   
 
Unopened jars should last at least three weeks in the coldest part of your refrigerator.

Vincent’s Generic Seasoning

This spice mix is delicious with pork, lamb, duck or as the spice on candied walnuts. 

Ingredients                    

1                         Dried Ancho Chilis, seeds & stem removed

1 T                     Allspice berries

2                         Cloves, whole

1 T                      Black Peppercorns

1                         Cinnamon Sticks, preferably Mexican Soft stick varieity 

1 T                      Juniper Berries

Technique:

1.             Toast all the spices together in a 350 oven until well aromatic and beginning to brown.  

2.             Allow to cool to room temperature.

3.             Grind into a powder using a spice grinder.

4.             This seasoning works well on lamb, duck or pork.

An original recipes by Chef Vincent Nattress, The Orchard Kitchen

More from Vincent here