Liver mousse with Brandy
We like to use ghee for this chicken liver mousse recipe, but you can also use butter if you don’t have issues with lactose.
Ingredients
- 1 lb chicken or duck liver
- 6 allspice berries
- 1 tsp black pepper
- ½ cup ghee/clarified butter
- ½ Spanish onion
- ¼ cup brandy
- 1 Tbsp sherry vinegar or cider vinegar
- 1 tsp salt
Method
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1
Rinse liver in cold water. Pat dry with a paper towel. Grind allspice and pepper.
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2
Heat a pan on medium and add half the clarified butter and onion. Cook until the onion is golden and falling apart, 5-6 minutes.
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3
Add liver and ground spices. Sauté for 3-4 minutes. Pour in brandy, paying close attention that it does not burn if it flames up. Cook for another minute, until liver is slightly pink.
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4
Place the contents of the pan into a food processor. Add remaining clarified butter, vinegar and salt.
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5
Grind on high speed for 4-5 minutes to make a smooth paste.
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6
Transfer contents to a fine-mesh sieve placed over a bowl. Push the purée through the sieve with a soft spatula. Fill small jars with the mousse. Place plastic wrap over the surface of the purée and refrigerate at least 6 hours before serving. This mousse freezes well.
A variation of the Chicken liver mousse with bacon from The Spice Trekkers Cook at Home
