Chicken Liver Mousse with Red Onion Marmalade

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

In a pan over medium heat, melt butter and olive oil.
Add red onions and cook slowly for 10–12 minutes, stirring often, until very soft and lightly caramelized.
Stir in brown sugar, balsamic vinegar, and herbs. Simmer gently until thick and jammy (8–10 more minutes).
Season with salt, let cool, and refrigerate.

Prepare the Chicken Livers

Rinse and dry the livers thoroughly.
In a skillet, melt a tablespoon of butter over medium heat. Sauté shallot and garlic until soft but not browned.
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).
Deglaze the pan with brandy, cook 1 more minute, then remove from heat.

Blend the Mousse

Transfer livers, pan juices, and aromatics to a blender or food processor.
Add softened butter, cream (if using), salt, pepper, and optional spice.
Blend until very smooth and creamy, scraping sides as needed.
Taste and adjust seasoning. It should be savory, lightly rich, with a whisper of sweetness.

Chill and Set

Serve

Bring mousse to room temperature 15–20 minutes before serving for best texture.
Serve with toasted baguette, red onion marmalade, and garnishes.

Variations

Pairing Suggestions