Ingredients
- 16 oz chicken livers soaked, trimmed, and dried with towel
- 4 –6 oz pancetta diced
- 1 shallot chopped
- 1 teaspoon thyme fresh leaves, finely chopped
- 1 tablespoon sage fresh leaves, finely chopped
- 4 –5 garlic cloves minced
- 4 tablespoon butter cold
- 1 tablespoon sherry vinegar
- 1 tablespoon lemon juice
- Kosher salt to taste
Method
Sear the Livers
- Heat a pan over medium and add oil.
- Sear chicken livers on one side until browned, flip, and cook for 1 minute.
- Transfer to a plate.
Sauté Aromatics
- In the same pan, add pancetta and cook until lightly browned.
- Deglaze with sherry vinegar, then add shallots, thyme, sage, and garlic.
- Cook until softened.
Blend
- Transfer livers, pancetta, and aromatics to a blender.
- Blend on high for 1 minute.
- With the blender running, add cold butter a piece at a time until smooth and mousse-like.
- Finish with lemon juice and salt to taste.
Store
- Transfer mousse to an airtight container and smooth the top.
- Cover directly with plastic wrap to prevent oxidation.
- Optional: seal with melted fat for long-term storage.