Chicken Liver Mousse with Duck Fat

I imagine a flock of chickens all decked out in evening gowns, sipping martinis, scanning the barnyard for clandestine rogue operatives to be thwarted like a bunch of clucking 007s. I imagine this scene because that’s how cool, confident, and slightly dangerous you have to be to produce a chicken liver mousse this smooth. Though its flavor is buttery rich, its texture is airy and light. Some might even call it elegant. I think it’s dangerously delicious and a must for any cheese and charcuterie board.

Enjoy with cornichon pickles or some fruit preserves.