Mousse De Foie Gras Recipe
House made duck liver mousse, cherries, and crostini
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Mousse
Cherries
Crostini
Method
Mousse Preparation
- 1
- 2
Blend Mousse
In a food processor, combine the cooked duck liver mixture, remaining butter, Port wine, thyme, salt, and pepper. Blend until smooth.
- 3
Whip Cream
In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the liver mixture until well combined.
- 4
Chill
Transfer the mousse to a serving dish or individual ramekins. Cover and refrigerate for at least 4 hours, or until set.
Cherries Preparation
- 5
Prepare Cherries
In a small saucepan, combine cherries, sugar, and balsamic vinegar. Cook over medium heat until the cherries are softened and the mixture thickens slightly, about 5-7 minutes. Let it cool.
Crostini Preparation
- 6
Prepare Crostini
Preheat the oven to 180°C (350°F). Place baguette slices on a baking sheet, drizzle with olive oil, and sprinkle with salt. Bake for 10-12 minutes or until golden and crispy.