Truffled Chicken Liver Mousse Make It Ahead Ina Garten Thanks to Marty Yield: 1 large or 4 small ramekins 1¼ pounds fresh chicken livers, fat and membranes trimmed 1 cup whole milk 8 Tbsp. unsalted butter, at room temperature, divided 1½ cups chopped yellow onion (1 large) 1 tsp. fresh thyme leaves ¼ cup Cognac or brandy Kosher salt and freshly ground black pepper 3 ounces white truffle butter, at room temperature ½ cup minced fresh flat-leaf parsley, plus extra sprigs 3 to 4 Tbsp. melted duck fat or clarified butter Crackers or toast triangles, for serving Place the chicken livers and milk in a medium bowl, cover, and refridgereate for at least 2 hours. Drain the livers and discard the milk. Melt 4 tablespoons of the butter in a medium (10-inch) skillet over medium heat. Add the onion and cook for 8 to 10 minutes, stirring occasionally until tender but not browned. Add the chicken livers and thyme and cook for 4 to 5 minutes, turning with tongs to cook evenly, until they're lightly browned on the outside but still raw inside. Add the Cognac, 1 tablespoon salt, and 2 teaspoons pepper and continue to cook for 3 to 4 minutes, until the livers are cooked but still very pink inside. (If they're overcooked, the pate will be dry.) Pour the contents of the pan into the bowl of a food processor fitted with the steel blade and allow to cool for 15 minutes. Pulse the processor until the chicken livers are almmost smooth. Dice the remaining 4 tablespoons of butter and add to the bowl. Add the truffle butter and process until smooth. Add the parsley and pulse just to incorporate. Pour the mousse into one large or four small (8-ounce) ramekins. Pour a thin layer of melted duck fat or clarified butter on each mousse and place whole parsley sprigs on top. Refrigerate for at least 6 hours. Allow to sit at room temperature for 15 minutes before serving with crackers or warm toasts.

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