Bsb Duck Liver Mousse Recipe

Time1h

Serves6

Seasonal Jam - Toasted Manresa Levain

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Ingredients

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1
Prepare the Duck Liver
Clean the duck liver by removing any connective tissue or veins. Rinse under cold water and pat dry.
2
Sauté Shallots and Garlic
In a skillet, melt 50g of butter over medium heat. Add the shallots and garlic, cooking until softened and translucent, about 3-4 minutes.
3
Cook Duck Liver
Add the cleaned duck liver to the skillet and cook for about 5-7 minutes until slightly browned but still pink inside. Add the cognac and flambé to burn off the alcohol. Remove from heat.
4
Blend the Mixture
Transfer the duck liver mixture to a food processor. Add the remaining butter (150g), heavy cream, salt, black pepper, and nutmeg. Blend until smooth and creamy.
5
Chill the Mousse
Pour the mixture into a mold or individual ramekins. Cover and refrigerate for at least 4 hours or until set.