Spiced Chicken Liver Mousse

• 6 to 8 tablespoons chicken or duck fat, or clarified butter
• 1/2 teaspoon black mustard seeds
• 1/2 teaspoon ground cardamom
• 1 1/2 teaspoons ground cumin
• 1 pound chicken livers, connective tissue removed
• 1 medium onion, chopped
• 1 inch long piece fresh ginger, peeled and slivered
• 1/4 cup amontillado sherry
• 13 cup heavy cream
• Salt
• freshly ground black pepper

1. Melt 3 tablespoons fat in a 12-inch skillet.
2. Add mustard, cardamom and cumin and saute until spices sizzle and are fragrant.
3. Add livers and saute over medium-low heat, turning, until cooked but still pink inside, about 10 minutes.
4. Remove livers from pan.
5. Add 2 tablespoons fat, onion and ginger to skillet and saute until soft, about 5 minutes.
6. Add sherry, simmer about 5 minutes until somewhat reduced, stir in cream and cook until it starts to thicken.
7. Transfer livers and contents of skillet to food processor and process until smooth.
8. Season with salt and pepper.
9. Spoon mousse into a crock or bowl and smooth the top.
10. Melt 2 tablespoons remaining fat and pour onto surface of mousse.
11. Use an additional tablespoon of fat if needed to cover the surface.
12. Refrigerate at least 4 hours before serving.
13. Scrape fat off before serving, or mix it into mousse.

chicken, black mustard seeds, ground cardamom, ground cumin, chicken livers, onion, ginger, amontillado sherry, heavy cream, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/1012774 (may not work)