Mousse De Foie Gras Recipe
House made duck liver mousse, cherries, and crostini
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Ingredients
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Duck Liver Mousse
Cherry Compote
Crostini
Method
Duck Liver Mousse Preparation
- 1
Sauté Shallots
In a skillet, melt a tablespoon of butter over medium heat and sauté the shallots until soft and translucent.
- 2
Prepare Duck Liver
Add the duck liver to the skillet and cook until browned, about 5 minutes. Add brandy and cook for an additional 2 minutes.
- 3
Blend Ingredients
Transfer the liver mixture to a food processor. Add remaining butter, heavy cream, salt, pepper, and nutmeg. Blend until smooth and creamy.
- 4
Chill the Mousse
Transfer the mousse to a serving dish or individual ramekins. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Cherry Compote Preparation
- 5
- 6
Thicken Compote
Cook for about 15-20 minutes until the mixture thickens, stirring occasionally. Remove from heat and let cool.
Crostini Preparation
- 7
Prepare Baguette
Preheat the oven to 180°C (350°F). Slice the baguette into thin rounds.
- 8
Toast Crostini
Place the baguette slices on a baking sheet, drizzle with olive oil, and bake for 10-12 minutes until golden and crispy.