Name: Delancey Street Restaurants Duck Liver Mousse Recipe
Cook time: 5 h
Total time: 5 h
Yield: 6 servings
Ingredients: 12 oz duck livers, trimmed; 6 tbsp unsalted butter (divided); 1 cup heavy cream; 1 medium shallot, finely chopped; 1 clove garlic, minced; 2 tbsp brandied cognac or brandy; 2 tbsp dry white wine; 1 tsp fresh thyme leaves; 1 tsp kosher salt; 1 tsp freshly ground black pepper; 1 tsp gelatin (optional, for firmer set); 1 tbsp cold water (for blooming gelatin); 1 tbsp neutral oil or clarified butter (for a smooth emulsion); 0 to taste sea salt or flaky salt (for finishing); 0 to taste optional garnish: chopped chives or microgreens; 12 pieces toasted baguette slices or crackers; 0 to taste cornichons or sweet onion marmalade

Method

Duck liver mousse

1
Prepare livers
Rinse the duck livers under cold water and pat dry with paper towels. Trim away any connective tissue, greenish bits, or large veins. Cut any very large lobes into uniform pieces so they cook evenly.
2
Bloom gelatin (optional)
If using gelatin for a firmer set, sprinkle 1 tsp gelatin over 1 tbsp cold water in a small dish and let sit 5 minutes to bloom.
3
Sweat aromatics
In a large sauté pan over medium-low heat, melt 2 tablespoons unsalted butter. Add the chopped shallot and cook gently until soft and translucent, about 4–5 minutes. Add the minced garlic and thyme leaves and cook 30–45 seconds until fragrant; do not brown.
4
Cook livers
Increase heat to medium. Push the aromatics to the side, add another 1 tablespoon butter and the duck livers in a single layer. Season with half of the salt and pepper. Sear the livers until browned on the outside but still slightly pink inside, about 1½–2 minutes per side depending on size. Avoid overcooking; livers should register roughly 125–130°F (52–54°C) for a silky texture.
5
Deglaze and finish
Remove the pan from heat. Pour in the brandy and white wine, then carefully return to heat for 20–30 seconds to burn off alcohol and deglaze, scraping any browned bits. Add the heavy cream and simmer gently for 1 minute to bring flavors together. Remove from heat.
6
Incorporate gelatin and cool slightly
If using bloomed gelatin, stir it into the warm (not boiling) cream-liver mixture until fully dissolved. Let the pan cool 5–7 minutes so it’s warm, not hot, before blending; if too hot, the butter will separate.
7
Blend to mousse
Transfer the liver, aromatics, and pan juices to a food processor or high-speed blender. Add the remaining 3 tablespoons cold butter cut into pieces and the neutral oil or clarified butter. Process until completely smooth, about 1–2 minutes, scraping down sides as needed. Taste and season with remaining salt and pepper.
8
Strain for silkiness
Pass the blended mousse through a fine-mesh sieve (chinois) into a bowl, pressing with the back of a spoon to extract as much as possible. This removes any connective bits and yields an ultra-smooth texture.
9
Cool and set
Spoon the strained mousse into ramekins or a terrine. Smooth the tops and press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate at least 4 hours, preferably overnight, until firm.
10
Finish and serve
Before serving, melt 1–2 tbsp butter and pour a thin layer over the mousse surface for a classic presentation (optional). Alternatively, sprinkle flaky sea salt and garnish with chopped chives or microgreens. Serve chilled with toasted baguette slices, crackers, cornichons, or onion marmalade.

To serve

11
Toast baguette slices until golden. Spoon or spread chilled mousse onto toasts. Offer cornichons, marmalade, and extra flaky salt on the side.

Duck Liver Mousse Recipe

Ingredients