Recipe: Chicken Liver Bourbon Mousse

Chicken Liver Bourbon Mousse

Courtesy of Chop Butchery, Portland, OR

Ingredients

• 2.5 oz butter, for sauté
• 4 oz bacon
• 1-1/4 c. onion, diced
• 1-1/4 c. apple, diced
• 1-1/4 c. cremini mushrooms, sliced
• 3 cloves garlic, chopped
• 1/4 tsp white pepper
• 1/4 tsp thyme
• 1/2 tsp curry powder
• 4 tsp épices fines
• 2 Tbsp sage
• 2-1/2 lbs chicken liver
• 1 lb cold butter, diced
• 1/2 lb mascarpone
• 1 c. bourbon

Instructions

1. Make the spice mix: Combine the white pepper, thyme, curry powder, épices fines and sage. Set aside.
2. Place chicken livers on a kitchen towel and salt them with 3 Tbsp of salt. 
3. In a deep dish pan, saute the bacon, onion, apple and mushroom in 1 oz of butter until caramelized. Add chopped garlic and spices and set aside on a low simmer. 
4. Melt butter in a separate pan set on medium high until butter just starts to turn brown. Add liver to butter, making sure not to overcrowd the pan. 
5. Sear 1/2 of the chicken liver on one side for two minutes; turn over for another two minutes. Caution: Livers will splatter so don't stand too close while you sear them. If possible, use a splatter guard. 
6. Deglaze with 1/2 cup of bourbon.
7. Place chicken liver in pan with the sauteed veg and spices. 
8. Repeat with the other half of the livers. 
9. Place 1/2 lb of cold butter and 1/4 lb of mascarpone in a food processor and top with half of the liver and veg mixture. 
10. Puree until smooth. 
11. Strain through a fine-mesh sieve using a ladle to push through into a bowl. 
12. Repeat with the remaining ingredients. 
13. Season with salt and pepper if needed.
14. Set in individual crocks or a shallow bowl and place in refrigerator overnight.