A Recipe from Henrietta Red’s Julia Sullivan: Chicken Liver Mousse

 In ALIVE, Culture, Feature, Food

Yield: 1.5 quarts

500g chicken livers
240g duck fat
160g butter, melted and cooled
50g egg yolks (approximately 3 large)
18g kosher salt
5g pink salt
2g ground black pepper
30g cognac (alcohol burned off)
250g heavy cream
Additional duck fat as needed, for sealing

1. Preheat oven to 300F.
2. In a Vitamix, blend the livers, fats, yolks and seasonings. Pour the cognac and cream into the mixture and blend again.
3. Strain through a fine-mesh strainer and fill clean, eight-ounce bowls halfway full. Wrap each bowl individually with plastic wrap and place in a baking pan. Pour boiling water into the baking pan until the water reaches about a centimeter below the rims of the bowls.
4. Carefully place the pan in the oven and bake until the internal temperature of the mousse reaches 150F, about one hour.
5. Remove pan from the oven, and remove bowls from the pan. Cool at room temperature, then refrigerate.
6. The next day, cover the tops of the mousse with a small amount of duck fat and chill.
7. Serve with jam and toasted bread.


Photography by Attilio D’Agostino.

The recipe was provided by chef Julia Sullivan of Nashville restaurant Henrietta Red. This story originally appeared in ALIVE 2018 Issue 4, available now.

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