Smoked Chicken Liver Mousse with Grilled Baguette, Sweet Onion Jam & Apple Mostarda

Ingredients

Chicken Liver Mousse

• 1 pint chicken livers, cleaned and trimmed
• 9 g Kosher salt
• 1/2 cup onion, diced
• 1 Tbsp diced jalapeño
• 1/2 Tbsp minced garlic
• 2 oz bourbon
• 1/2 lb cold diced butter (plus extra for cooking aromatics)
• 1/4 cup heavy cream

Onion Jam

• 1 cup onion, diced
• small knob of butter
• 1/2 cup brown sugar

Apple Mostarda

• 1/4 cup yellow mustard seeds
• 1 cup diced granny smith apple (peeled and cored)
• 1/2 cup apple cider vinegar
• 1/2 cup apple juice
• 1/2 cup white sugar

Grilled Baguette

• 2 baguettes (10-12”)
• Butter, melted (to taste)

Instructions

1. Smoke Chicken Livers

Season the chicken livers with the salt and smoke them at 200–225°F for about 30 minutes or until 165°F internal temp checked with a probe thermometer. Chef’s Tip: Use a vented tray or foil to smoke the livers evenly without losing any through the grates.

2. Cooks Aromatics While the livers are smoking, sweat 1/2 cup of the onion, the jalapeno, and garlic over medium low heat in a small knob of butter until translucent and soft, about 10 minutes.
3. Blend Mousse Transfer the cooked aromatics to a high-speed blender. Add the smoked livers, bourbon, and cream. Blend on high, gradually adding in the cold butter piece by piece until all has been added and fully incorporated.
4. Strain & Chill Mousse

Press the blended mousse through a tamis or fine-mesh strainer for a perfectly smooth texture. Pour into small jars or ramekins (or one quart-size container). Cover and refrigerate until set, about 4 hours. While the mousse is setting, make the onion jam and mostarda.

5. Make Onion Jam In a small pot, combine 1 cup diced onion and a small knob of butter. Cook the onions on medium until very caramelized, about 45-60 minutes, stirring frequently. Once caramelized, add the brown sugar and cook until it has all dissolved. Remove from the heat and puree until smooth. Chill with mousse.
6. Make Apple Mostarda In a small pot, add the mustard seeds, apples, vinegar, apple juice, and white sugar. Simmer over medium low unitl all the apples are soft but not completely dissolved and the mustard seeds are plump and soft, about 20-30 minutes. Remove from heat and put in the fridge to cool completely.
7. Grill Baguettes Split the baguettes lengthwise and brush with melted butter. Grill over medium high heat to char lightly. Cut into steep triangles and serve with chilled mousse, onion jam, and mostarda.