Duck Liver Mousse Recipe
banana bread, pineapple marmalade, pink peppercorn
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Ingredients
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Duck Liver Mousse
Banana Bread
Pineapple Marmalade
Garnish
Method
Duck Liver Mousse
- 1
- 2
Cook the liver
Add the duck liver to the pan and cook for about 5 minutes until browned. Pour in the cognac and cook for an additional 2 minutes.
- 3
Blend the mousse
Transfer the mixture to a food processor, add the remaining butter, heavy cream, salt, and pepper. Blend until smooth.
- 4
Mold the mousse
Pour the mousse into a serving dish or individual ramekins. Refrigerate for at least 4 hours or until set.
Banana Bread
- 5
Preheat the oven
Preheat your oven to 175°C (350°F). Grease a loaf pan.
- 6
Mix the dry ingredients
In a bowl, mix flour, sugar, baking powder, baking soda, and salt.
- 7
- 8
Combine mixtures
Add the wet ingredients to the dry ingredients and mix until just combined.
- 9
Bake the bread
Pour the batter into the prepared loaf pan and bake for 60 minutes or until a toothpick comes out clean. Let it cool before slicing.
Pineapple Marmalade
- 10
- 11
Cook the marmalade
Bring to a boil, then reduce heat and simmer for 30-40 minutes until the mixture thickens.
- 12
Store
Allow to cool before transferring to a jar. Refrigerate.
Assembly
- 13
Plate the dish
Spread a layer of duck liver mousse on a slice of banana bread, top with pineapple marmalade, and garnish with pink peppercorns.