Chicken Liver Mousse with Maple and Brandy

Name: Chicken Liver Mousse with Maple and Brandy
Prep time: 20 min
Cook time: 15 min
Total time: 155 min
Yield: 8 servings
Cuisine: Quebecois
Ingredients: 450 g fresh chicken livers (trimmed and cleaned); 2 tbsp unsalted butter (divided); 1 shallot (finely chopped); 2 cloves garlic (minced); 60 ml brandy; 60 ml maple syrup; 125 ml heavy cream; 1/2 tsp salt; 1/4 tsp black pepper

155 min 8 servings Medium

All Recipes

A smooth and creamy chicken liver mousse enhanced with the sweet notes of maple syrup and the warmth of brandy.

Prep

20 min

Cook

15 min

Total

155 min

Servings

Difficulty

Medium

Chicken liver mousse is a luxurious and silky appetizer that combines the rich, earthy flavours of chicken livers with the sweetness of maple syrup and the depth of brandy. This classic dish, often found in French cuisine, is perfect for special occasions or as a sophisticated starter to impress your guests. The addition of maple syrup brings a unique Québécois twist to this traditional recipe, adding a touch of sweetness that complements the savoury richness of the livers. The brandy adds warmth and complexity, making this mousse a truly unforgettable culinary experience.

Instructions

Prepare the chicken livers

Rinse the chicken livers under cold water, pat dry, and trim any connective tissue.

Pro tip: Use a sharp knife for clean cuts.

Cook the aromatics

In a large skillet, melt 1 tablespoon of butter over medium heat. Add the shallot and garlic, sautéing until translucent, about 2 minutes.

Pro tip: Avoid browning the garlic to prevent bitterness.

Cook the chicken livers

Add the chicken livers to the skillet and cook until browned on the outside but still slightly pink inside, about 5-7 minutes. Internal temperature should reach 165°F (74°C).

Pro tip: Stir occasionally to cook evenly.

Flambé with brandy

Carefully add the brandy to the skillet and ignite with a long matchstick. Allow the alcohol to burn off, then remove from heat.

Pro tip: Keep a lid nearby to smother flames if needed.

Blend the mixture

Transfer the liver mixture to a food processor. Add maple syrup, remaining butter, cream, salt, and pepper. Blend until smooth.

Pro tip: Scrape down the sides of the processor for uniform blending.

Chill the mousse

Pour the mousse into a serving dish, smooth the top, cover with plastic wrap, and refrigerate for at least 2 hours.

Pro tip: For best results, chill overnight.

💡

Tips & Tricks

Use fresh chicken livers for the best flavour and texture.
Ensure the livers are cooked to a safe internal temperature of 165°F (74°C).
Chill the mousse thoroughly before serving for the best texture.
Serve with crusty bread or crackers for a delightful appetizer.

Frequently Asked Questions

mousse foie de volaille

This mousse is a creamy spread made from chicken livers, often flavoured with brandy and maple syrup.

pate foie de volaille

Pâté and mousse are similar, but mousse is usually lighter and creamier.

How long to cook chicken livers?

Cook chicken livers for about 5-7 minutes until they reach 165°F (74°C).

What is the safe temperature for cooked chicken livers?

Ensure chicken livers are cooked to an internal temperature of 165°F (74°C).

Can I make chicken liver mousse ahead?

Yes, you can make it a day in advance to enhance the flavours.

Serving Suggestions

Serve this chicken liver mousse with toasted baguette slices or crisp crackers to let its creamy texture shine. It pairs wonderfully with a glass of chilled white wine or a light red, enhancing the overall dining experience. Prepare the mousse a day in advance to allow the flavours to meld together beautifully. Store any leftovers in an airtight container in the refrigerator for up to three days, ensuring it remains fresh and delicious.

Nutrition per serving

220

Calories

10g

Protein

16g

Crispy on the outside and tender inside, these chicken croquettes are a delightful appetizer perfect for any gathering.

Medium80 min

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