Duck Liver Mousse Recipe
elderflower, preserved apricot, sweet corn madeleines
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Ingredients
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Duck Liver Mousse
Elderflower Gelée
Preserved Apricot
Sweet Corn Madeleines
Method
Duck Liver Mousse
- 1
Prepare the Duck Liver
Clean the duck liver by removing any veins and sinew. Rinse it under cold water and pat dry with paper towels.
- 2
Sauté Aromatics
In a skillet, melt 50g of unsalted butter over medium heat. Add finely chopped shallots and minced garlic, and sauté until softened, about 3-4 minutes.
- 3
Cook Duck Liver
Increase the heat to high and add the duck liver to the skillet, cooking until browned on the outside but still pink in the center, about 2-3 minutes per side.
- 4
Deglaze with Cognac
Remove the skillet from the heat and carefully add the cognac. Return to heat and flambé to burn off alcohol, then allow to cool slightly.
- 5
Blend Ingredients
In a food processor, combine the duck liver mixture with the remaining butter, heavy cream, salt, black pepper, and thyme leaves. Blend until smooth and creamy.
- 6
Chill
Transfer the mousse to a terrine or serving dish and refrigerate for at least 4 hours, preferably overnight.
Elderflower Gelée
- 7
Soak Gelatin
Soak the gelatin sheets in cold water for about 10 minutes until softened.
- 8
Heat Elderflower Cordial
In a small saucepan, heat the elderflower cordial over low heat until warm but not boiling.
- 9
Dissolve Gelatin
Remove from heat and add the softened gelatin, stirring until completely dissolved.
- 10
Set Gelée
Pour the mixture into a shallow dish and refrigerate until set, about 2 hours.
Preserved Apricot
- 11
- 12
Simmer Apricots
Reduce the heat and let the apricots simmer for about 15 minutes until they are plump and the syrup has thickened.
- 13
Cool and Store
Remove from heat and let cool before serving. Store any leftovers in a sealed container in the refrigerator.
Sweet Corn Madeleines
- 14
Prepare Batter
In a blender, puree the sweet corn until smooth. In a mixing bowl, combine the corn puree with flour, melted butter, eggs, baking powder, and salt. Mix until just combined.
- 15
Preheat Oven
Preheat your oven to 190°C (375°F). Grease and flour madeleine molds.
- 16
Fill Molds
Spoon the batter into the prepared madeleine molds, filling each about three-quarters full.
- 17
Bake Madeleines
Bake for 10-12 minutes or until the edges are golden and a toothpick inserted comes out clean.
- 18
Cool and Serve
Remove from the oven, let cool for a few minutes, then gently remove from the molds and serve warm.