Chicken Liver Mousse on Rye with Shallot Confit & Orange Marmalade

  Posted on August 20, 2010  by Leslie Blythe  No comments

Lovely Liver

If you like liver pate, you will love this recipe. It looks complicated, but it’s not. I served this at a party a few weeks ago and it was a big hit.

Chicken Liver Mousse on Rye with Shallot Confit & Orange Marmalade

Makes 24 pieces

2 bay leaves
1 small bunch of flat leaf parsley, plus more for garnish
20 black peppercorns
1 lb chicken livers
¾ cup unsalted butter
½ cup shallots, diced
3 cloves garlic, chopped
½ tsp nutmeg
1 tsp dry mustard
½ tsp cumin
¼ cup brandy
1 tsp kosher salt
½ tsp black pepper
1/3 cup heavy cream
12 slices 2” square cocktail rye, cut in half diagonally and lightly toasted
orange marmalade
Shallot Confit, recipe follows

Put the bay leaves, parsley, and peppercorns into a large saucepan and fill with 8 cups of water.  Bring to a boil, reduce the heat to low, and add the chicken livers.  Simmer for about 8 minutes, until the livers are firm but still slightly pink inside.

Drain the livers and run them under cool water for 3 minutes.  Discard the bay leaves, parsley, and peppercorns and set the livers aside.

Melt the butter in a large skillet.  Add the shallots, garlic, nutmeg, mustard, and cumin and cook over medium-low heat for about 20 minutes, until the mixture is soft and golden.

Transfer the mixture to the bowl of a food processor and add the chicken livers.  Add the brandy, salt, and pepper and process until smooth.  Add the cream and pulse until combined.

Spoon the mousse into a small bowl, cover, and refrigerate until ready to use.  Remove from refrigerator 1 hour before serving so that it will spread easily.

To assemble the hors d’oeuvres, spread the rye triangles with a small amount of the shallot confit.  Spread about 1 teaspoon of the mousse on top of the confit and top with a dollop of marmalade.  Garnish with a small parsley leaf.

Shallot Confit

Makes 1 cup

7 shallots, peeled and thinly sliced
1 cup olive oil
2 tsp kosher salt
1 tsp black pepper

Preheat the oven to 300˚.

Put the ingredients into a small baking pan and cover with foil.  Place in the top half of the oven for 1 hour.  Remove, let cool, and store in the refrigerator until ready to use.