Chicken-Liver Mousse With Pickled Red Onion

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2 tablespoons unsalted butter

2 slices of bacon, cut into 1/2-inch dice

1 pound chicken livers, trimmed

Kosher salt and freshly ground white pepper

1/2 small onion, finely diced

1 small Granny Smith apple—peeled, cored and finely diced

1/4 teaspoon ground allspice

1/4 cup Calvados or other brandy

1 1/2 cups half-and-half

5 large egg yolks

Pickled Red Onion

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