Chicken or Duck Liver Stout Mushroom Mousse
An easy to make Liver Mousse flavored with a rich roasty Stout, along with some umami and earthy mushrooms and caramelized leeks.
| Servings | Prep Time |
| 20minute | 5minute |
| Cook Time | Passive Time |
| 15minute | 30minute |
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Ingredients
- 1pound livers, chicken or duck,fresh
- 4tablespoon fat, rendered,such as duck | chicken | bacon, unsalted butter or olive oil
- 1cup leeks,cut in half, washed and sliced
- 4each thyme sprigs
- 1each bay leaf,preferably fresh
- 6each mushrooms, freshcrimini | shiitake | porcini, cleaned and sliced
- 1cup Stout,such as Anderson Valley Oatmeal Stout, Bell’s Kalamazoo Stout or other American Stout
- 2/3cup cream, heavy or whippingpreferably not ultra pasteurized, organic
- 1teaspoon salt, kosherand more to taste
Instructions
Stout Mushroom Mousse Directions:
- Place the duck livers (or chicken livers) in a medium-sized bowl. Cover with cold water and let them rest for 30 minutes, allowing the organ to release any remaining blood. After half an hour, drain the water and place the livers onto a doubled-over paper towel to dry.
- As the livers are soaking, add 2 tablespoons of your chosen fat to a cast iron skillet or sauté pan over medium-low heat. Add the leeks along with the thyme, bay leaf and a few good pinches of salt. Cook the vegetables and allow them to caramelize, stirring frequently, for about 10 minutes. Add the mushrooms and continue cooking for another 3 – 4 minutes.
- Be careful not to burn your ingredients or the resulting mousse will taste bitter.
- Deglaze the skillet with the Stout and let the beer reduce until it becomes syrupy and thick, but not dry in the pan. Turn off the heat and remove the thyme stems and bay leaf. Using a spatula, pour and scrape the mixture into the bowl of a food processor or the pitcher of a blender. Allow it to cool.
- Clean the pan and replace it over medium heat, adding the remaining 2 tablespoons of fat. Once the fat starts to melt and sizzle, add the dried livers and season with several healthy pinches of salt. Sauté the livers for about 3 – 4 minutes on each side. They should be medium rare; the texture and resulting flavor will change the longer they are cooked. Add the cooked livers to the food processor or blender, along with any remaining fat and juice in the pan.
- Allow the livers and the leek mixture to cool to room temperature, about 20 minutes. Set out a whisk, a spatula and two bowls, one for the whipping cream, and a second for a sieve. Process the liver mixture until very smooth, about 2 – 3 minutes, scraping down the sides a few times. Add a few more pinches of salt and a tablespoon or two of the beer and process again.
- Pour and scrape out the liver mixture into the sieve. Using the back of a spatula, press the liver mixture through the screen to remove any tiny chunks from the finished mousse.
- In the second bowl, whisk the cream into a thick consistency. Pour the liver mixture over the whipped cream and fold them together, creating a soft mousse. Taste the mousse and add more salt if needed.
- Divide it into four 8-ounce ramekins or two larger bowls. Lightly tap the containers on the counter to level out the mousse and sprinkle the top with salt. Cover each container with plastic wrap and refrigerate for at least 2 hours to set and allow the flavors to infuse together. The mousse will last for about seven days in the refrigerator and may be frozen for up to three months.
To Serve:
- For the best texture and spreadability, remove ramekins from the refrigerator 20 – 30 minutes before serving. Uncover and place on a cutting board with different sliced breads, toasted crostini or artisan style crackers. I like to add micro greens, such as micro arugula or radish sprouts to lend a peppery note and crunch to the appetizer.
Recipe Notes
Beer Pairing Suggestions:
Pair this Liver Mousse with beers ranging from Holiday Ales | Winter Warmers to rich Porters, and sour ales to smoky Rauchbiers.