Chicken Liver Mousse with Quince Jam | CUESA

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Chicken Liver Mousse with Quince Jam


Paul Piscopo, XYZ Restaurant.

This recipe was demonstrated at CUESA’s Market to Table program on December 6, 2008.

Serves 6


1 pound chicken livers
Salt and pepper, to taste
1-2 tablespoons canola oil
½ pound applewood smoked bacon, sliced and roughly chopped
1 ½ tablespoons sliced shallots
1-2 cloves sliced garlic
½ cup heavy cream
Quince jam (recipe follows)
1 baguette, sliced and grilled or toasted in oven


  1. Rinse and pat the chicken livers dry; season with salt and pepper. Heat large sauté pan over medium-high flame, add 1 tablespoon oil to pan and sear livers on one side. Flip and allow to cook until medium rare, being careful not to overcook.  Do not overcrowd livers in the pan; you may have to use two pans or sear in batches. Remove livers to drain on a paper towel and reserve.

  2. If your pans have not become too dark while searing, drain off some of the grease, bring back to temperature and cook the bacon until fat is rendered. Otherwise use new pans to cook bacon. Drain the bacon and reserve.
  3. Again, as long as the “fond” is not too dark in the bottom of the pans, use them to cook the garlic and shallots in the rendered bacon grease (or heat bacon grease in another pan). Cook garlic and shallots until tender and add the bacon and livers back into the pan; re-warm together.
  4. Add the liver and bacon mixture into a large food processor and puree until relatively smooth.  While you are pureeing the livers, warm the heavy cream on the stove.  Once warm add some to the food processor mixture to thin out until the mousse is somewhat fluid (the texture of pancake batter). Strain through a fine mesh strainer.  Keep in mind that when this cools it will become very thick. Pour strained mousse into six ramekins, cover with plastic wrap and allow to cool completely in the refrigerator.
  5. To serve: At XYZ, we serve the mousse in the ramekin topped with quince jam and chopped chives, with the grilled baguette slices on the side.



CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »