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In a large mixing bowl, toss chicken liver with salts to evenly coat. Cover and refrigerate 12 hours.
The next day, heat the water bath of an immersion circulator to 150°F.
In a saucepan over medium heat, melt duck fat and butter. Remove from heat and let cool to room temperature.
In a separate saucepan over medium heat, add brandy and cook off alcohol. Remove from heat and let cool to room temperature.
Remove chicken livers from refrigerator and using a Vitamix Commercial immersion blender, blend until smooth.
While continuing to blend, add cooled duck fat mixture, heavy cream, brandy, egg yolks, black pepper, and nutmeg.
Strain mixture through a chinois.
Transfer mixture to a vacuum bag. Seal and cook sous vide 70 minutes.
Chill over an ice bath.
Place Chicken Liver Mousse in a small serving bowl. Serve with homemade bread.