Spiced Chicken Liver Mousse
Published September 15, 2009
- Total Time
- 35 minutes
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Ingredients
6 to 8 tablespoons chicken or duck fat, or clarified butter
½ teaspoon black mustard seeds
½ teaspoon ground cardamom
1 ½ teaspoons ground cumin
1 pound chicken livers, connective tissue removed
1 medium onion, chopped
1 inch long piece fresh ginger, peeled and slivered
¼ cup amontillado sherry
⅓ cup heavy cream
Salt
freshly ground black pepper
Nutritional analysis per serving
3 grams carbs; 216 milligrams cholesterol; 217 calories; 7 grams monosaturated fat; 3 grams polyunsaturated fat; 7 grams saturated fat; 18 grams fat; 227 milligrams sodium; 10 grams protein; 1 gram sugar
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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Preparation
- 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.
Private Notes