Duck Liver Mousse Recipe

Preparation Steps

1. 1

   Prepare the Duck Liver Mousse

   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.

2. 2

   Blend the Mixture

   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.

3. 3

   Chill the Mousse

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

4. 4

   Prepare the Hot Honey Mustard

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

5. 5

   Grill the Bread

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

6. 6

   Prepare the Arugula Salad

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

7. 7

   Serve

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