Chicken Liver Mousse with Coronation Grape Gastrique Recipe

This elevated autumnal dish by the Straight and Marrow's Chris Lam may look intimidating, but the easy-to-follow steps make it home-cook friendly

This elevated autumnal dish by the Straight and Marrow’s Chris Lam may look intimidating, but the easy-to-follow steps make it home-cook friendly 



  • 1 lb chicken livers
  • 2 cups milk
  • ½ lb unsalted butter
  • 3 shallots, diced
  • 3 cloves of garlic, chopped
  • 2 sprigs of fresh thyme
  • 2 bay leaves
  • ¼ cup cognac


  1. Soak the chicken livers in the 2 cups of milk, cover and refrigerate for 2 hours.
  2. Drain the livers from the milk and dry with paper towel. Season with salt and pepper.
  3. Heat up 2 tbsp of butter in a pan. Cook the livers on medium-high heat without overlapping to ensure even browning. Flip the livers after about 1 to 2 minutes and cook the other side for another minute to two minutes. The middle of the livers can be a little pink still. Set the livers aside.
  4. In the same pan, add the shallots, garlic, thyme and bay leaves and cook until translucent. Add the cognac and deglaze the pan making sure to scrape off all the brown bits.
  5. Remove the bay leaves and thyme sprigs and add the remaining mixture to the livers and add both to a food processor.
  6. Cut the remaining butter into one-inch cubes (reserve two cubes for later) and add to the food processor. Mix until well blended, about 1 minute. At this point. check your seasoning and adjust accordingly.
  7. For an extra creamy mousse, pass through a fine mesh strainer with a spatula.
  8. Put the mixture into jars or ramekins.
  9. Melt the last 2 cubes of butter and layer the top of the mousse to seal the mix. Let the mousse rest in the refrigerator for at least 30 minutes before serving.



  • 150 g Coronation grapes or other grape
  • ½ cup sugar
  • 2 tbsp water
  • ½ cup red wine vinegar
  • ¼ cup Port


  1. In a heavy-bottom pan, add the sugar and water. Heat the sugar until golden brown on medium heat. Add the vinegar and continue cooking until completely mixed, about 3 minutes.
  2. Add the port and reduce the mixture until it resembles the consistency of maple syrup. Let the mix cool for 5 minutes and add the grapes.
  3. Serve with crostinis or toasted baguette. Garnish with chives and *toasted hazelnuts.
*Toast the hazelnuts in the oven in a single layer at 350*F for 3 to 4 minutes, checking every minute until they are golden brown. Then rough chop the toasted hazelnuts.