Recipes Chicken-Liver Mousse with Mascarpone Be the first to rate & review! Mascarpone and a hit of bourbon make this creamy chicken-liver mousse especially delicious. By Camas Davis Updated on November 1, 2014 Print Rate It Share Share Tweet Pin Email Active Time: 45 mins Total Time: 3 hrs Yield: 2 cups Ingredients 1/4 pound bacon, finely chopped 1 cup finely chopped onion 1/2 tart apple, peeled, cored and finely chopped Kosher salt 1/2 teaspoon minced thyme 1/4 teaspoon white pepper 1/4 teaspoon sweet paprika Pinch of grated nutmeg Pinch of cinnamon 1 stick plus 2 tablespoons unsalted butter, softened 1 pound chicken livers, trimmed and patted dry 2 tablespoons bourbon 1/2 cup mascarpone Directions In a large cast-iron skillet, cook the bacon over moderate heat, stirring, until the fat is rendered and the bacon is crisp, 7 minutes. Using a slotted spoon, transfer to a bowl; reserve for another use. Add the onion, apple and a generous pinch of salt to the skillet and cook over moderate heat, stirring, until starting to brown, 8 minutes. Stir in the thyme, pepper, paprika, nutmeg and cinnamon and cook until fragrant, 1 minute; transfer to a food processor. In the skillet, melt 2 tablespoons of the butter. Season the livers with salt and cook over moderately high heat, turning, until barely pink inside, 4 minutes. Add the bourbon and simmer for 1 minute. Scrape the livers and any juices into the processor; let cool. Add the mascarpone and remaining stick of butter to the processor and puree. Press the mousse through a fine sieve and season with salt; spread in a serving bowl. Press a sheet of plastic wrap onto the surface. Refrigerate for at least 2 hours or up to 2 days; serve at room temperature. Serve With Baguette toasts, mustard and jam. Suggested Pairing Red Burgundy. Rate it Print