Chicken-Liver Mousse with Mascarpone

Directions

1. 1
   In a large cast-iron skillet, cook the bacon over moderate heat, stirring, until the fat is rendered and the bacon is crisp, 7 minutes.
2. 2
   Using a slotted spoon, transfer to a bowl; reserve for another use.
3. 3
   Add the onion, apple and a generous pinch of salt to the skillet and cook over moderate heat, stirring, until starting to brown, 8 minutes.
4. 4
   Stir in the thyme, pepper, paprika, nutmeg and cinnamon and cook until fragrant, 1 minute; transfer to a food processor.
5. 5
   In the skillet, melt 2 tablespoons of the butter.
6. 6
   Season the livers with salt and cook over moderately high heat, turning, until barely pink inside, 4 minutes.
7. 7
   Add the bourbon and simmer for 1 minute.
8. 8
   Scrape the livers and any juices into the processor; let cool.
9. 9
   Add the mascarpone and remaining stick of butter to the processor and puree.
10. 10
    Press the mousse through a fine sieve and season with salt; spread in a serving bowl.
11. 11
    Press a sheet of plastic wrap onto the surface.
12. 12
    Refrigerate for at least 2 hours or up to 2 days; serve at room temperature.