Chicken or Duck Liver Mousse

...

Liver Stuffing

Classic Thanksgiving stuffing augmented with chicken livers.

The Nasty Bits: Sautéed Duck Livers with Rhubarb and Cherry Sauce

If you've only experienced the creaminess of chicken liver, try to imagine the indulgence of duck liver. Its texture, though a far cry from foie gras, approaches the richness of something that tastes too good to be a humble cut of offal sold for a pittance.

Twenty-Minute Chicken Liver Mousse From 'The Meat Hook Meat Book'

Chicken liver mousse always make me think of the sexy, cozy wine bar where I once worked in the West Village. I watched their mousse regularly provoke consummate liver-haters to clean the bowl with their fingers. Chicken liver mousse can do that; it's got everything going for it. It's creamy, fatty, savory, and pureed beyond recognition of anything anatomical. Tom Mylan's version, from The Meat Hook Meat Book, is sure to twist some arms: a little funky, a little boozy, and rich enough to be dess...

Cranberry Curd Tart

This fuchsia-hued Cranberry Curd Tart features a luscious sweet-tart filling, and is perfect for Thanksgiving, Christmas, and any fall or winter celebration.

Duck Terrine With Figs From 'My Paris Kitchen'

Terrines like this duck and fig version in David Lebovitz's new cookbook, My Paris Kitchen, look difficult, but they're actually not much harder than making a meatloaf.

Cider-Braised Rabbit With Apples and Crème Fraîche From 'The Wild Chef'

For those celebrating Thanksgiving on a small scale, there's no reason to sacrifice festivity just because there are only a few seats at the table. This braised rabbit from Jonathan Miles's new cookbook, The Wild Chef makes for a rustic-chic dish that celebrates the fall season with a triple-punch of apples.

Bacon-Wrapped Liver

Bacon and liver make a good pairing. The bacon keeps the liver from overcooking or breaking off into chunks on the grill, much in the way you'd wrap an organ or a piece of meat in caul fat to keep it together.

Crisp-Skinned Roast Goose and Gravy

Done right, a roast goose is moist, flavorful, and supremely rich. The key is getting the bird's high volume of fat to render properly. This recipe, adapted from Cook's Illustrated, does that by pricking the skin and blanching the goose before roasting. Here, we also dry-brine it, to guarantee even juicier meat and crisp, flavorful skin. Serve it with gravy and our prune and apple stuffing with chestnuts for a totally delicious, totally old-school Christmas feast.

How to Pan Sear Foie Gras

Expert tips and tricks for searing foie gras as well as a recipe for seared foie gras with a creamy spiced orange puree and candied orange zest.