• 6 ounces chicken livers, cleaned, rinsed, and patted dry
  • Salt and pink peppercorns, for seasoning
  • Grapeseed oil or canola oil, for searing
  • 1 shallot, finely minced
  • 4 sprigs thyme, leaves only
  • 1 teaspoon chopped marjoram
  • Zest of 1 lemon
  • 1 tablespoon cognac
  • ¼ cup heavy cream, warm
  • ¾ cup cold unsalted butter, cubed


1. Season chicken livers with salt and freshly ground pink peppercorns.
2. Heat a large sauté pan coated with oil over medium heat. Add chicken livers and sear lightly on one side. Immediately add the shallots, thyme and marjoram. Continue to cook together for 2 minutes or so. Flip the livers and sear for an additional 1½ to 2 minutes until the livers are firm and pink in the center. Add lemon zest and cognac, and cook until it is nearly dry.
3. Transfer immediately to a blender, pour in the cream and blend on medium speed, gradually adding the butter. Blend until completely smooth.
4. Pour mixture into ramekins or jars. Cover with plastic wrap, lightly pressing the wrap to the surface of the mousse so that it doesn’t oxidize. Chill in the refrigerator until set, roughly 4 to 6 hours. This can be made a day in advance if needed.


Mousse can be served with a crusty baguette, chestnut honey, toasted hazelnuts, fresh parsley leaves and thinly-sliced radishes.
Too much butter, not enough liver, too much lemon zest, needs more salt. Clearly needs some work.


Kristen Kish


4 servings




European : Western : French



preparation times

• Active: 20 Minutes
• Refrigerate: 6 Hours