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Recipe: Chicken-Liver Mousse from Garrison

Chicken Liver Pate

At Robert Weland’s Garrison, on Capitol Hill’s Barracks Row, this savory mousse is served on grilled toasts. The marmalade is optional—the spread is deliciously lush as is.

Serves 6

  • 2½ pounds chicken livers, soaked in milk for 12 hours
  • 2½ cups heavy cream
  • ¼ cup Cognac
  • Salt, to taste
  • Micro-herbs or edible flowers, for garnish
  • Marmalade, for garnish (see recipe below)
  • Crackers or toasted bread, for serving
  • Preheat the oven to 300 degrees.


In a blender, puree the livers, cream, Cognac, and salt until smooth. Pour the mixture into a baking pan and set it inside a larger pan. Fill the large pan with water, cover with foil, and bake until a thermometer inserted into mousse registers 155 degrees. Remove the pans from the oven and cool the pan with the liver mousse on a wire rack. Refrigerate until ready to serve (to make it fluffier, whip it in a mixer before serving).

To serve, spread mousse over toasted bread or crackers. Garnish with a dollop of marmalade plus micro-herbs or edible flowers.

Orange Marmalade

  • 1½ teaspoons olive oil
  • 1 small red onion, diced
  • 3 tablespoons sugar
  • 3 tablespoons red wine vinegar
  • 3 tablespoons sherry vinegar
  • 4 oranges, supremed
  • Salt to taste


Heat the olive oil in a small skillet set over medium-low heat and cook onion until soft. Stir in the sugar and cook until onions are golden. Stir in the vinegars and bring to a boil. Cook until the liquid resembles a loose syrup. Add the oranges and stir occasionally until thickened. Remove the marmalade from the heat and season to taste with salt and, if needed, more vinegar. Cover, cool, and keep it in the refrigerator.