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Ingredients

Prep Notes (one per line) Instructions

Place the chicken livers and milk in a medium bowl, cover, and refrigerate for at least 2 hours. Drain the livers and discard the milk.

Melt 4 tbl of the unsalted butter in a medium skillet over medium heat. Add the onion and cook for 8 to 10 minutes, stirring occasionally, until tender but not browned. Add the chiken 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 or brandy, 1 tbl salt, 2 tsp 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 almost smooth. Dice the remaining 4 tbl of unsalted 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 ramekins. Pour a thin layer of melted duck fat or clarified butter on each mousse cup, while resisting the deeply human urge to fuss with it nonstop. Refrigerate for at least 6 hours. Allow to sit at room temperature for 15 minutes before serving with crackers or warm toasts, like a cool-headed tyrant of seasoning.