Chicken Liver Mousse with Pomegranates

Chicken Liver Mousse with Pomegranates
Chicken Liver Mousse with Pomegranates
Serves 8
A festive holiday appetizer.
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  1. 4 tablespoons unsalted butter
  2. 3 shallots, chopped
  3. ¾ teaspoon salt, divided
  4. 3 cloves garlic, minced
  5. 1 teaspoon chopped fresh thyme
  6. 1 pound chicken livers, trimmed
  7. ¼ cup orange-flavored liqueur, such as Grand Marnier
  8. ¼ cup heavy whipping cream
  9. ½ teaspoon ground black pepper
  10. 1 baguette, sliced and toasted
  11. 1 cup pomegranate seeds
  12. Whole-grain mustard (optional)
  1. In a large skillet, melt butter over medium heat. Add shallot and ¼ teaspoon salt; sauté until softened, about 3 minutes. Add garlic and thyme, and cook until fragrant, about 1 minute. Add liver and cook until browned but slightly pink inside, about 8 minutes. Transfer mixture to the work bowl of a food processor.
  2. Add orange liqueur to the skillet, and cook over high heat. Boil until reduced by half, about 1 minute. Add liqueur and cream to liver mixture. Let stand 15 minutes.
  3. Process on high speed until very smooth; add remaining ½ teaspoon salt and pepper. Transfer to a serving dish, cover, and refrigerate overnight.
  4. Serve at room temperature on toasted baguette slices topped with pomegranate seeds and mustard, if desired.
Louisiana Cookin


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