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Liver mousse with Port


This mousse with port is a French classic, and is even easier to make than you’d expect. The duck fat flavor base makes it absolutely sumptuous.


  • 1 lb chicken or duck livers
  • ¼ tsp thyme
  • ½ tsp black pepper
  • ½ cup duck fat
  • 1 medium onion, chopped
  • 1 clove garlic, chopped
  • ¼ cup port
  • ¼ nutmeg, grated
  • 1 tsp salt


  1. Rinse liver in cold water. Pat dry with a paper towel. Season with thyme and pepper.
  2. Heat a pan on medium and add half the duck fat and onion. Cook until the onion is golden and falling apart, 3-4 minutes.
  3. Add liver. Sauté for 3-4 minutes. Pour in port and cook for another minute, until liver is still slightly pink.
  4. Transfer the contents of the pan to a food processor. Add remaining fat, nutmeg and salt.
  5. Grind on high speed for 4-5 minutes to make a smooth paste.
  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