Rachel Weill
Chicken Liver Mousse with Lavash Crackers & Orange Marmalade
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Chicken Liver Mousse with Lavash Crackers & Orange Marmalade

Teague Moriarty, The Square, San Francisco, Matt McNamara - July/August 2014

For 12 servings

Orange marmalade:

  • 1/2 Tbsp. (7ml) olive oil
  • 1 sm. red onion, cut into sm. dice
  • 3 Tbsps. (38g) granulated sugar
  • 3 Tbsps. (45ml) red wine vinegar
  • 1 Tbsp. (15ml) Sherry vinegar
  • 4 oranges, sûpremed
  • salt
  1. Heat oil in small skillet set over medium-low heat; add onion; cook, stirring occasionally, until softened; stir in sugar; cook, stirring occasionally, until onions are just golden; stir in vinegars; bring to a boil; cook until liquid is a loose syrup.

  2. Add oranges; cook, stirring occasionally, until thickened (about 10 minutes); remove from heat; season with salt and more vinegar if desired; place in airtight container; cool; cover; reserve in refrigerator.

Lavash cracker:

  • 3/4 cup plus 2 Tbsps. (110g) all-purpose flour
  • 1 tsp. (6g) salt
  • 1 lg. egg
  • 5 Tbsps. (71g) unsalted butter, softened
  • 1 tsp. (5ml) olive oil
  • Maldon sea salt
  1. Heat oven to 375°F.

  2. Whisk flour and salt in large bowl; reserve.

  3. Whisk egg, butter, and oil in another bowl; gradually mix in flour; cover with plastic wrap; let stand 25 minutes.

  4. Roll out dough to desired thickness; place on baking sheet lined with parchment paper; sprinkle with sea salt; bake until golden brown and crisp (about 12 minutes); remove from oven; cool; break into pieces; reserve in airtight container.


  • 5 lbs. (2.28kg) chicken livers, soaked 12 hours in milk
  • 5 cups (1.2L) heavy cream
  • 1/2 cup (117ml) Cognac
  • salt
  • cocoa nibs (for garnish)
  • micro herbs, greens, and edible flowers (for garnish)
  1. Heat oven to 300°F.

  2. Puree livers, cream, Cognac, and salt in a blender until smooth; pour mixture into baking pan; place pan inside a larger pan; fill larger pan with water; cover with foil; bake until a thermometer inserted into mousse registers 155°F; remove mousse from oven; remove smaller baking pan from larger baking pan; place on wire rack to cool; cover with plastic wrap; reserve in refrigerator.

  3. To serve, spread mousse over lavash crackers; place a few dollops of marmalade on top of mousse; sprinkle with cocoa nibs; garnish with herbs, greens, and flowers.

What to drink: Alta Maria Pinot Noir Santa Maria Valley 2011