| Level: | Intermediate |
| Total: | 8 hr 30 min |
| Active: | 45 min |
| Yield: | 1 large or 4 small ramekins |
Ingredients
- 1 1/4 pounds fresh chicken livers, fat and membranes trimmed
- 1 cup whole milk
- 8 tablespoons (1 stick) unsalted butter, at room temperature, divided
- 1 1/2 cups chopped yellow onion (1 large)
- 1 teaspoon fresh thyme leaves
- 1/4 cup Cognac or brandy
- Kosher salt and freshly ground black pepper
- 3 ounces white truffle butter, at room temperature
- 1/2 cup minced fresh flat-leaf parsley, plus extra sprigs
- 3 to 4 tablespoons melted duck fat or clarified butter
- Crackers or toast triangles, for serving
Instructions
- Place the chicken livers and milk in a medium bowl, cover, and refrigerate for at least 2 hours. Drain the livers and discard the milk.
- Melt 4 tablespoons of the butter in a medium (10-inch) skillet over medium heat. Add the onion and cook for 8 to 10 minutes, stirring occasionally, until tender but not browned. Add the chicken livers and thyme and cook for 4 to 5 minutes, turning with tongs to cook evenly, until they’re lightly browned on the outside but still raw inside. Add the Cognac, 1 tablespoon salt, and 2 teaspoons pepper and continue to cook for 3 to 4 minutes, until the livers are cooked but still very pink inside. (If they’re overcooked, the pate will be dry.) Pour the contents of the pan into the bowl of a food processor fitted with the steel blade and allow to cool for 15 minutes.
- Pulse the processor until the chicken livers are almost smooth. Dice the remaining 4 tablespoons of butter and add to the bowl. Add the truffle butter and process until smooth. Add the parsley and pulse just to incorporate.
- Pour the mousse into one large or four small (8-ounce) ramekins. Pour a thin layer of melted duck fat or clarified butter on each mousse and place whole parsley sprigs on top. Refrigerate for at least 6 hours. Allow to sit at room temperature for 15 minutes before serving with crackers or warm toasts.
Reviews
I made as per recipe and as with all Ina’s recipes I cut the salt by half. That wasn’t the problem with this. We found this tasted a bit like chicken liver and a whole lot of fat. I was pretty embarrassed serving this to my friends. If you’ve ever had really good paté, you’ll not only taste the difference but notice the not pleasant mouth feel of this. Looking for another recipe
This was my first attempt at a chicken liver mousse and it didn’t disappoint. Very rich but really good! The cognac and white truffle butter really makes it. I did only use 1 tsp. Kosher Diamond Salt versus 1 tbsp as I thought it might be too salty. One teaspoon for me and my guests was perfect. I made it the day before (as indicated in her Make it Ahead” Cookbook. Served with assorted nice crackers and Cornichons too. Definite do-over for a special occasion as very rich.
I want to try and make this but am wondering if it is necessary to put the clarified butter on top? I just don’t like the texture of cold butter (after it has been previously melted) and would like to skip this step if possible.
Love this! Such a robust savory flavor. If you’re not making it for a party and just for yourself, as I do (paired with a great glass of wine), don’t worry about the quantity. Pate freeze so well because of the butter. I split it into single serving Tupperware sizes freeze and defrost when I’m in the mood.
I’ve made several different Pate’s but I think of them all, I prefer this lighter (not calorie wise) mousse. It isn’t a dieters dream but it is delicious. I had to use black truffle butter since that was available. Not sure if it made a big difference or not. And I had fresh rosemary on hand not parsley so used that. Divided it between 3 ramekins making it three days ahead to soften flavor. I did soak the livers in milk overnight. The mousse was very soft and easy to spread but I did take it out 30 minutes ahead of serving not 15. Things warm up much faster in the tropics. The duck fat almost became a liquid as a consequence. I think this made about 2 1/2c mousse with 1.25# livers.
People keep commenting on too much salt in Ina’s recipes. I do wish she would comment on this more frequently because it makes a HUGE difference in what type of salt you use, but also BRAND. I know she always uses Diamond kosher salt ( which I never used to pay attention to), and I always bought Mortons kosher salt. I finally started reading up on it and discovered with the Diamond salt you use considerably less than other brands. Also, if you are using just plain table salt, even less!!!!!!
We love Ina…and this mousse…but the Salt levels of many of her recipes are far too high…this recipe…in agreement with another review…needs no more than 1 teaspoon of salt…we used 11/2 teaspoons and it’s on the edge!
I love, love, love Pate but never attempted making it and so glad I did! It was easier than I thought and I followed the receipe exactly (something I usually don’t do) and thought it was spot on! It was delish!!!
The amount of salt and pepper, which is printed in the body of the recipe, not with the ingredients, is far too much. I would hold at 1 teaspoon salt and 1/4 teaspoon pepper. I used black truffle rather than white truffle butter. Except for the fact that it was too salty, it was delicious.
Here’s my question about this recipe: Do you HAVE to include the truffle flavor by using the truffle butter she calls for in the recipe??