Marcus Samuelsson's Chicken Liver Doughnuts Are Bizarre but Delicious

WATCH THIS: Bizarre But Delicious: Marcus Samuelsson’s Chicken Liver Doughnuts

Chicken…for dessert? Sure, let’s do it!

Chef Marcus Samuelsson stopped by the PEOPLE offices and whipped up what might be the gutsiest doughnut of all time. “When you think about doughnuts, you think about ‘sweet’,” Samuelsson says. He, however, opted to give the treats a savory twist, filling them with a decadent, buttery chicken liver mousse.

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The chef—who is hosting the annual Harlem EatUp! food festival on May 19-22—is known for turning culinary creations into a celebration—so it’s no surprise he would have this much fun with one of America’s most beloved desserts.

Samuelsson spiced the unlikely poultry choice with seasonings like cumin, chili powder and paprika—then gave the pan a boozy boost with bourbon.”There’s no mousse without some liquor,” said Samuelsson, pouring a bit into the frying pan. “Now, we’re cooking!”
“It’s bizarre, because who thinks about chicken liver doughnuts?” he says. “But it’s super delicious.”

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Marcus Samuelsson’s Chicken Liver Mousse Doughnuts
Doughnuts:
⅓ cup water
1 ½ tsp. fresh yeast
⅓ cup sugar
3 ½ cups bread flour
1 tsp. salt
5 eggs
1 tsp. vanilla paste
1 cup cold butter, cubed
Vegetable or canola oil, for frying
1 tsp. salt
½ tsp. cumin
½ tsp. cayenne pepper or chili powder

1. In a stand mixer with the hook attachment, stir together warm water, yeast, sugar, flour and salt. Let sit for 5 minutes.
2. Add eggs and stir 15 minutes.
3. Beat in butter and vanilla for 15-20 minutes, or until glossy.
4. Remove bowl from electric mixer, cover with a towel, and let sit in a warm area for one hour.
5. Place dough onto a cold surface and roll until ½ inch thick.
6. Using 1-inch diameter circular cutters cut donuts out of dough and let sit until double in size.
7. Meanwhile, heat oil to 375°F in a large pot.
8. Fry donuts until brown on all sides, about 5 minutes.
9. Toss hot doughnuts in mixture of salt, chili, cumin and cayenne.

Mousse:
½ lb. chicken livers
1 clove garlic
1 small onion or 1 large shallot
1 tablespoon bourbon
4 cups butter
1 sprig of fresh thyme
2 tbsp. maple syrup
2 tbsp. brandy
Heavy cream

1. Heat a sauté pan over medium-high heat. Sauté onions and garlic until sweated but not browned. Move to one side and place livers in pan to sear.
2. Once the livers are brown add bourbon and thyme to the pan, deglazing the livers, being sure to burn off alcohol. Remove from heat and allow the livers to cool.
3. Once the liver has returned to room temperature combine with maple syrup and brandy in a blender, and slowly add butter until very smooth. Add cream as needed to bring mousse to the desired consistency.
4. Cover and place the Chicken Liver Mousse in the refrigerator to cool.
5. Using a piping bag, stuff doughnuts with mousse.

Spicy Maple Dipping Sauce:
2 tbsp. maple syrup
½ tsp. cayenne
½ tsp. cumin
½ tsp. celery salt

1. Stir together all ingredients and serve with doughnuts.