Duck Liver Mousse recipe served on a plate, by Pekin the Chef
Jul 14 2026
Restaurants›Hawks Public House›Duck Liver Mousse Recipe

Duck Liver Mousse Recipe

Inspired by Hawks Public House
Time2h
Serves4

pear cider gelée, grilled acme sourdough

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.

Duck Liver Mousse

Method

Preparation

1

Make the Duck Liver Mousse

Transfer the liver mixture to a food processor, add the remaining butter, heavy cream, salt, and pepper. Process until smooth and creamy. Pass through a fine sieve if desired for extra smoothness. Chill in the refrigerator for at least 2 hours.

2

Prepare the Pear Cider Gelée

Soak the gelatin sheets in cold water until soft. In a saucepan, heat the pear cider until just simmering. Remove from heat and stir in the softened gelatin until dissolved. Pour into a shallow dish and refrigerate until set.

3

Prepare the Sourdough Bread

Grill the Acme sourdough slices until golden brown on both sides. Remove from the grill and set aside.

4

Serve

Spread the duck liver mousse onto the grilled sourdough slices and top with a layer of pear cider gelée. Serve immediately.