Pickled red onions, sea salt & fresh baked baguette.

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

Prepare the Duck Liver

In a skillet, melt 50 grams of butter over medium heat. Add the finely chopped shallots and sauté until translucent, about 5 minutes.

Sauté Shallots

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.

Cook Duck Liver

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.

Add Brandy

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.

Blend the Mixture

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

Chill the Mousse

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

Prepare Pickled Red Onions

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

duck liver mousse

Recipe information

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