Truffled Duck Liver Mousse Recipe
burgundy truffle, housemade brioche donut
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Ingredients
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Duck Liver Mousse
Housemade Brioche Donut
Method
Duck Liver Mousse Preparation
- 1
- 2
Cook the Duck Liver
Add the duck liver to the skillet, cooking until just browned on the outside but still pink on the inside. Add brandy and cook for another minute. Remove from heat and cool.
- 3
Blend the Mousse
In a food processor, combine the duck liver mixture, heavy cream, remaining butter, salt, and black pepper. Blend until smooth. Fold in finely grated Burgundy truffle.
- 4
Chill the Mousse
Transfer the mousse to ramekins, cover, and refrigerate for at least 4 hours or until set.
Housemade Brioche Donut Preparation
- 5
- 6
Let the Dough Rise
Cover the dough with a damp cloth and let it rise in a warm place for 1 hour or until doubled in size.
- 7
Shape and Fry the Donuts
Roll out the dough to 1/2 inch thickness and cut into donut shapes. Heat oil in a deep fryer to 180°C (350°F) and fry donuts until golden brown. Drain on paper towels.
- 8
Serve
Serve the chilled duck liver mousse with warm brioche donuts for dipping.
