Ben’s Chicken Liver Mousse and Fennel Pollen Crackers

There was a solid two-year stretch at the restaurant when this mousse was available in some way, shape, or form. It was like catnip for the cooks in the kitchen, and almost every table ordered it. My sous chef Ben Zook, a Brooklyn boy through and through, spent a lot of time finessing our version.

You’re going to want to use a blender for maximum smoothness. You’ll also need a little duck fat. We like to melt it down and, once the mousse has set in the fridge, pour