with hot honey mustard, grilled bread, and arugula salad

In a skillet, melt 50g of butter over medium heat. Add chopped shallots and minced garlic, and sauté until translucent. Add the duck liver and cook for about 5 minutes until browned. Pour in brandy and cook for another 2 minutes, then remove from heat and let cool slightly.

Prepare the Duck Liver Mousse

Transfer the liver mixture to a food processor. Add the remaining butter, heavy cream, salt, and black pepper. Blend until smooth and creamy. Adjust seasoning as necessary.

Blend the Mixture

Transfer the mousse to a serving dish or ramekins. Cover with plastic wrap and chill in the fridge for at least 2 hours.

Chill the Mousse

In a small bowl, mix honey and Dijon mustard until well combined. Set aside.

Prepare the Hot Honey Mustard

Heat a grill pan over medium heat. Brush sourdough slices with olive oil and grill until golden brown on both sides.

Grill the Bread

In a bowl, toss arugula with lemon juice, olive oil, salt, and pepper to taste.

Prepare the Arugula Salad

To serve, place the chilled duck liver mousse on a plate, drizzle with hot honey mustard, and accompany with grilled bread and arugula salad.

duck liver mousse

Recipe information

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