Spiced Chicken Liver Mousse
- Total Time
- 35 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:About 2 cups
- 6 to 8tablespoons chicken or duck fat, or clarified butter
- ½teaspoon black mustard seeds
- ½teaspoon ground cardamom
- 1½teaspoons ground cumin
- 1pound chicken livers, connective tissue removed
- 1medium onion, chopped
- 1inch long piece fresh ginger, peeled and slivered
- ¼cup amontillado sherry
- ⅓cup heavy cream
- Salt
- freshly ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
217 calories; 18 grams fat; 7 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 10 grams protein; 227 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Melt 3 tablespoons fat in a 12-inch skillet. Add mustard, cardamom and cumin and sauté until spices sizzle and are fragrant. Add livers and sauté over medium-low heat, turning, until cooked but still pink inside, about 10 minutes. Remove livers from pan.
- Step 2
Add 2 tablespoons fat, onion and ginger to skillet and sauté until soft, about 5 minutes. Add sherry, simmer about 5 minutes until somewhat reduced, stir in cream and cook until it starts to thicken. Transfer livers and contents of skillet to food processor and process until smooth. Season with salt and pepper.
- Step 3
Spoon mousse into a crock or bowl and smooth the top. Melt 2 tablespoons remaining fat and pour onto surface of mousse. Use an additional tablespoon of fat if needed to cover the surface. Refrigerate at least 4 hours before serving. Scrape fat off before serving, or mix it into mousse.
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