A Recipe from Henrietta Red's Julia Sullivan: Chicken Liver Mousse
Yield: 1.5 quarts
Ingredients
500g chicken livers240g duck fat160g butter, melted and cooled50g egg yolks (approximately 3 large)18g kosher salt5g pink salt2g ground black pepper30g cognac (alcohol burned off)250g heavy creamAdditional duck fat as needed, for sealing
Method
1. Preheat oven to 300F.2. In a Vitamix, blend the livers, fats, yolks and seasonings. Pour the cognac and cream into the mixture and blend again.3. Strain through a fine-mesh strainer and fill clean, eight-ounce bowls halfway full. Wrap each bowl individually with plastic wrap and place in a baking pan. Pour boiling water into the baking pan until the water reaches about a centimeter below the rims of the bowls.4. Carefully place the pan in the oven and bake until the internal temperature of the mousse reaches 150F, about one hour.5. Remove pan from the oven, and remove bowls from the pan. Cool at room temperature, then refrigerate.6. The next day, cover the tops of the mousse with a small amount of duck fat and chill.7. Serve with jam and toasted bread.
recipe-min
Photography by Attilio D'Agostino.
The recipe was provided by
of Nashville restaurant Henrietta Red. This story originally appeared in ALIVE 2018 Issue 4,
.