Recipes Petite Boucherie MOUSSE DE FOIE GRAS

Mousse De Foie Gras Recipe

inspired by

@petiteboucherie

Sep 18 2024

•

2h

•

Serves 6

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Recipe information

Make Mousse De Foie Gras in just 2h . House made duck liver mousse, cherries, and crostini

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. Cook Cherries

In a saucepan, combine cherries, sugar, lemon juice, and water. Bring to a simmer over medium heat.

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.

Mousse De Foie Gras Recipe

Recipe information

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Duck Liver Mousse

Cherry Compote

Crostini