Pickled red onions, sea salt & fresh baked baguette

In a skillet over medium heat, melt 50g of the unsalted butter. Add the finely chopped shallots and minced garlic. Sauté until soft and translucent, about 3-4 minutes. Remove from heat and let cool.

Prepare the Duck Liver

In the same skillet, add the duck liver and cook for about 5 minutes on each side until browned but still slightly pink in the center. Remove from heat and let cool slightly.

Cook the Duck Liver

In a food processor, combine the duck liver, shallot-garlic mixture, brandy or Cognac, heavy cream, remaining butter, salt, black pepper, and nutmeg. Blend until smooth and creamy.

Blend the Mixture

Transfer the mousse to a serving dish or ramekin. Cover with plastic wrap and refrigerate for at least 4 hours or overnight to set.

Chill the Mousse

Once set, remove from the refrigerator. Before serving, sprinkle with sea salt and serve with pickled red onions and sliced baguette.

Prepare to Serve

Duck liver

duck liver mousse (fisher hill farm)

Recipe information

Get This Recipe In Your Inbox

Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!