Duck Liver Mousse Recipe
Pickled Carrot & Cucumber, Kewpie Mayonnaise, Brioche
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Duck Liver Mousse
Pickled Carrot & Cucumber
Kewpie Mayonnaise
Brioche
Method
Duck Liver Mousse
- 1
Prepare the Duck Liver
Clean the duck liver by removing any veins and impurities. Rinse under cold water and pat dry.
- 2
Sauté Shallots and Garlic
In a skillet, melt 50g of unsalted butter over medium heat. Add finely chopped shallots and minced garlic, sauté until soft and translucent.
- 3
Cook Duck Liver
Add the cleaned duck liver to the skillet and cook for about 3-5 minutes until browned but slightly pink in the center. Carefully pour in the cognac or brandy and flambé (optional). Allow to cool slightly.
- 4
Blend Mousse Mixture
Transfer the liver mixture to a food processor. Add the remaining butter, heavy cream, salt, black pepper, and thyme. Blend until smooth and creamy.
- 5
Chill Mousse
Transfer the mousse to a container, cover with plastic wrap, and refrigerate for at least 4 hours or until firm.
Pickled Carrot & Cucumber
- 6
- 7
Make Pickling Liquid
In a saucepan, combine rice vinegar, sugar, and salt. Bring to a simmer until sugar dissolves.
- 8
Kewpie Mayonnaise
- 9
Serve Kewpie Mayonnaise
Simply place the Kewpie mayonnaise in a small serving bowl for dipping.
Brioche
- 10
Prepare Brioche
Slice the brioche loaf into thick slices. Toast lightly if desired.