Chicken & Duck Liver Mousse with Truffles

French is a homeland of many delectable recipes. Today, we are featuring a delicious French appetizer which would be especially suitable for a Sunday dinner or a gourmet party reception – Chicken & Duck Liver Mousse with Truffles. Traditionally, it calls for fresh chicken and duck livers, about 1 1/2 pounds each, 1 or 2 tbsp truffles (very finely chopped), 1 cup crème fraîche or piima cream, 2 cups clarified beef or duck stock, 1/2 cup dry white wine of cognac, 2 tbsp each of butter and extra virgin olive oil, 2 eggs, and salt and pepper to taste. The best stock for this recipe is home-made, while crème fraîche or piima cream, as well as indispensable duck livers and truffles, can be purchased from European gourmet markets. Although making this appetizer might be quite costly and time-consuming, we guarantee the fantastic result!

Sauté whole livers in small batches in a mixture of olive oil and butter until they turn brown. When all are ready, return them to the pan and pour over wine or cognac and 1 cup stock. Boil rapidly until almost all liquid evaporates and let cool. Carefully mash together the livers with 1 cup cream and 2 raw eggs until they reach a creamy consistency (you can use a food processor for that). Transfer the creamy mixture to a bowl, season generously, and stir in the truffles.

Pour the mixture into a buttered loaf pan, spread the top smoothly (best to use a 1-quart pan that will be about two thirds full) and cover tightly. Place in a bigger pan of hot water and bake in a preheated oven at 350 degrees for 45 minutes. Remove the mousse from the oven and let cool. Open and pour over the remaining 1 cup stock, cover again, and chill well in the refrigerator.

To serve, slice the cold mousse thinly and arrange the slices neatly on top of French croutons or sourdough bread and decorate with pickled cucumbers. Makes a perfect starter for any great occasion!