Duck Liver Mousse (fisher Hill Farm) Recipe
Pickled red onions, sea salt & fresh baked baguette
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Ingredients
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Duck Liver Mousse
Method
Preparation
- 1
Prepare the Duck Liver
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.
- 2
Cook 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.
- 3
Blend the Mixture
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.
- 4
Chill the Mousse
Transfer the mousse to a serving dish or ramekin. Cover with plastic wrap and refrigerate for at least 4 hours or overnight to set.
- 5
Prepare to Serve
Once set, remove from the refrigerator. Before serving, sprinkle with sea salt and serve with pickled red onions and sliced baguette.
