Duck Mousse Pâté Recipe
House Made-Duck Livers Sautéed in Port Wine, Herbs & Spices, Puréed with Butter served with Crostini & Accompaniments
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Ingredients
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Duck Mousse Pâté
Crostini
Accompaniments
Method
Duck Mousse Preparation
- 1
Sauté the Duck Livers
In a skillet over medium heat, melt 50 grams of butter. Add the onions and garlic, cooking until softened. Add the duck livers and sauté until they are browned on the outside but still slightly pink inside, about 5-7 minutes. Pour in the port wine and let it simmer for another 2 minutes.
- 2
- 3
Chill the Mousse
Transfer the mousse to a container, cover, and refrigerate for at least 2 hours to allow the flavors to meld and the mousse to firm up.
Crostini Preparation
- 4
Prepare the Crostini
Preheat the oven to 200°C (400°F). Place baguette slices on a baking sheet, brush with olive oil, and bake for about 5-7 minutes until golden and crispy.
Serving
- 5
Serve
Spread the duck mousse pâté on the crostini and serve with cornichons, whole grain mustard, and pickled onions on the side.
