Duck Liver Mousse Recipe

Duck Liver Mousse Directions

1. 1

   Prepare the Duck Liver

   Clean the duck liver by removing any connective tissues and 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 finely chopped shallots and sauté until translucent, about 5 minutes.

3. 3

   Cook Duck Liver

   Increase the heat to medium-high and add the duck liver to the skillet. Cook for about 3-4 minutes on each side until browned but still slightly pink in the center.

4. 4

   Add Brandy

   Carefully add the brandy to the skillet, allowing it to flambé if desired. Let it cook for an additional minute to burn off the alcohol.

5. 5

   Blend the Mixture

   Transfer the duck liver mixture to a food processor. Add the remaining butter, heavy cream, salt, black pepper, and thyme. Blend until smooth and creamy.

6. 6

   Chill the Mousse

   Transfer the mousse into a mold or serving dish. Cover and refrigerate for at least 4 hours, or until set.

7. 7

   Prepare Pickled Red Onions

   Thinly slice red onions and soak in a mixture of vinegar, sugar, and salt for at least 30 minutes before serving.

8. 8

   Serve

   Serve the duck liver mousse with pickled red onions on top and slices of fresh baked baguette on the side.