Chicken Liver Mousse with Red Onion Marmalade

Chicken Liver Mousse with Red Onion Marmalade
DifficultyBeginner

A smooth and luxurious pâté-style spread, gently spiced and finished with brandy, served alongside a sweet-savory red onion marmalade on toasted baguette. Elegant, earthy, and indulgent.

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Yields8 Servings
Prep Time20 minsCook Time25 minsTotal Time45 mins
For the Chicken Liver Mousse
 14 oz chicken livers, cleaned (sinew and green bits removed)
 1 small shallot or ½ small onion, finely chopped
 2 cloves garlic, minced
 1 tsp fresh thyme leaves (or ½ tsp dried)
 1 tbsp brandy or cognac (or port)
 3 ½ oz unsalted butter, plus extra for sealing
 1 tbsp cream (optional for extra silkiness)
 Salt & pepper to taste
 Pinch of allspice or nutmeg (optional, for depth)
For the Red Onion Marmalade
 2 medium red onions, thinly sliced
 1 tbsp olive oil
 1 tbsp butter
 2 tbsp brown sugar
 3 tbsp balsamic vinegar
 1 tsp fresh thyme or rosemary (optional)
 Salt to taste
For Serving
 Toasted baguette slices, crackers, or brioche
 Optional: cornichons, whole grain mustard, or microgreens
Make the Red Onion Marmalade
1

  1. In a pan over medium heat, melt butter and olive oil.

  2. Add red onions and cook slowly for 10–12 minutes, stirring often, until very soft and lightly caramelized.

  3. Stir in brown sugar, balsamic vinegar, and herbs. Simmer gently until thick and jammy (8–10 more minutes).

  4. Season with salt, let cool, and refrigerate.

Prepare the Chicken Livers
2

  1. Rinse and dry the livers thoroughly.

  2. In a skillet, melt a tablespoon of butter over medium heat. Sauté shallot and garlic until soft but not browned.

  3. Add livers and thyme. Cook 3–4 minutes per side, until browned outside but still pink inside (don’t overcook or mousse will be grainy).

  4. Deglaze the pan with brandy, cook 1 more minute, then remove from heat.

Blend the Mousse
3

  1. Transfer livers, pan juices, and aromatics to a blender or food processor.

  2. Add softened butter, cream (if using), salt, pepper, and optional spice.

  3. Blend until very smooth and creamy, scraping sides as needed.

  4. Taste and adjust seasoning. It should be savory, lightly rich, with a whisper of sweetness.

Chill and Set
4

  1. Spoon mousse into ramekins or jars. Smooth the top.

  2. Optional: Melt extra butter and pour a thin layer on top to seal.

  3. Chill for at least 4 hours (or overnight) until firm and flavors meld.

Serve
5

  • Bring mousse to room temperature 15–20 minutes before serving for best texture.

  • Serve with toasted baguette, red onion marmalade, and garnishes.

Variations
6

  • Add truffle oil, orange zest, or a dash of port wine for luxury.

  • Use duck livers for a deeper flavor.

  • Serve in mini tart shells for elegant canapés.

Pairing Suggestions
7

  • Wine: Sauternes, Pinot Noir, or dry Sherry

  • Cocktail: Manhattan or Champagne

  • NA: Tart cherry shrub or spiced grape juice

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Ingredients

For the Chicken Liver Mousse
 14 oz chicken livers, cleaned (sinew and green bits removed)
 1 small shallot or ½ small onion, finely chopped
 2 cloves garlic, minced
 1 tsp fresh thyme leaves (or ½ tsp dried)
 1 tbsp brandy or cognac (or port)
 3 ½ oz unsalted butter, plus extra for sealing
 1 tbsp cream (optional for extra silkiness)
 Salt & pepper to taste
 Pinch of allspice or nutmeg (optional, for depth)
For the Red Onion Marmalade
 2 medium red onions, thinly sliced
 1 tbsp olive oil
 1 tbsp butter
 2 tbsp brown sugar
 3 tbsp balsamic vinegar
 1 tsp fresh thyme or rosemary (optional)
 Salt to taste
For Serving
 Toasted baguette slices, crackers, or brioche
 Optional: cornichons, whole grain mustard, or microgreens
Chicken Liver Mousse with Red Onion Marmalade
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