Duck Liver Mousse Recipe

Preparation Directions

1. 1

   Prepare the Duck Liver

   Clean the duck liver by removing any connective tissue or veins. Rinse under cold water and pat dry.

2. 2

   Sauté Shallots

   In a skillet, melt 50 grams of butter over medium heat. Add the chopped shallots and sauté until they are translucent, about 3-4 minutes.

3. 3

   Cook Duck Liver

   Add the cleaned duck liver to the skillet and cook for about 5 minutes, turning occasionally, until browned on the outside but still slightly pink in the center.

4. 4

   Deglaze with Cognac

   Remove the skillet from heat and carefully add the cognac. Return to heat and allow it to cook off for 1-2 minutes.

5. 5

   Blend the Mixture

   Transfer the liver mixture to a food processor. Add the remaining butter (150 grams), heavy cream, salt, black pepper, and thyme. Blend until smooth.

6. 6

   Chill the Mousse

   Transfer the mousse to a terrine or small ramekins. Cover with plastic wrap and refrigerate for at least 4 hours or until set.

7. 7

   Serve with Figs and Pain de Mie

   Slice the pain de mie and toast lightly. Serve the duck liver mousse chilled, garnished with fresh figs and accompanied by the toasted bread.