Fegato Di Anatra Recipe
foie gras mousse · golden raisin · red shallot · chestnut · sage
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Ingredients
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Foie Gras Mousse
Garnish
Method
Foie Gras Mousse Preparation
- 1
Soak Duck Liver
Begin by soaking the duck liver in milk for about 2 hours. This helps to remove any impurities and enhances the flavor.
- 2
Prepare Duck Liver
Drain the liver and gently pat it dry with paper towels. Remove any veins or membranes.
- 3
- 4
Flambé Cognac
Add the cognac to the pan and carefully flambé to burn off the alcohol. Allow it to reduce slightly, then remove from heat.
- 5
Blend Mousse
In a food processor, combine the duck liver, remaining butter, heavy cream, cooked shallots, salt, and white pepper. Blend until smooth and creamy.
- 6
Chill Mousse
Transfer the mixture to a terrine mold or serving dish, smoothing the top. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
Garnish Preparation
- 7
Soak Raisins
While the mousse is chilling, prepare the garnish. Soak the golden raisins in warm water for about 15 minutes to plump them up.
- 8
Prepare Shallots
Finely dice the red shallots and set aside.
- 9
Prepare Chestnuts
If using whole chestnuts, boil them in water for about 10 minutes, then peel and chop them into small pieces.
- 10
Mix Garnish
Chop the sage leaves finely and mix them with the chestnuts, shallots, and drained golden raisins to create a garnish mixture.