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