This is our favorite recipe for poultry liver mousse. Serve chilled with toast points and fresh chopped chives. Enjoy!
- 2 tablespoons olive oil
- 2 cups chopped onion
- 1 cup chopped pear
- 1 teaspoon dried thyme
- 1 lb chicken, duck or turkey livers, cleaned and kashered
- ¼ teaspoon grated nutmeg
- ¼ teaspoon ground pepper
- ½ teaspoon salt
- ¼ cup brandy
- ¼ cup coconut milk or coconut cream
- 2 egg yolks
- Chopped chives, for garnish
In a large sauté pan over low heat, add the olive oil and cook onion, pear, and thyme, covered, until pears soften.
Remove lid and increase heat to medium. Add the pre‐broiled livers and cook about 1 minute, just to let them mingle with the other ingredients.
Remove from the heat and allow to cool.
Add the nutmeg, pepper, salt, and brandy and puree in a food processor.
Add coconut milk and egg yolks, puree until smooth, and transfer to the refrigerator to cool completely.