Cured Chicken Liver Mousse

steps

Make the Compound Butter

1. Heat the olive oil in a sauté pan over medium heat. Add the garlic and shallots and sauté for 1 minute, stirring. Remove the pan from the heat and let cool completely.
2. Use a rubber spatula to scrape the shallot mixture into the bowl of a stand mixer fitted with the paddle attachment, along with the red pepper flakes, thyme, tarragon, orange zest, vinegar, salt, sugar, and butter. Mix on low speed until thoroughly combined.
3. Place two 1-foot-long pieces of plastic wrap on a clean cutting board or countertop, and use a spoon to create a 2-inch-wide line of the butter down the center of each piece of plastic. Roll the plastic around each line, creating cylinders roughly 2 inches in diameter. Twist up the ends, label, and freeze.
4. When ready to use, peel back the plastic, cut off the desired portion size, and rewrap. Use to top freshly cooked pork, chicken, fish, or vegetables. The butter will melt down and baste the dish, forming an instant sauce.

Make the Chicken Liver Mousse

1. Heat the oven to 300 degrees. Bring several cups of water to a simmer in a small saucepan and keep hot.

2. Grease a 1-quart casserole or gratin dish with butter and place in the refrigerator. Puree the chicken livers, eggs, salt, and pepper in a blender or large food processor until smooth, about 20 seconds.

3. Add the softened butter and puree for another 20 seconds.

4. Pour the mixture into the chilled dish and cover with foil. Put a roasting pan in the oven and put the dish in the pan. Pour the hot water in the roasting pan until it comes halfway up the sides of the dish.

5. Bake until the mousse is just barely set. It should be mostly firm yet still slightly jiggly in the center when you wiggle the pan. The exact bake time will vary depending on the size and depth or your dish, but start checking at 40 minutes.

6. Allow the mousse to cool for 30 minutes at room temperature.

7. Refrigerate the mousse, covered, for 12 hours to set.

8. Remove the mousse from the refrigerator 1 hour before serving. Serve with bread or crackers.