Duck Liver Mousse

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Preparation info

  • Makes 4 cups , enough for

    8

    first-course servings
    • Difficulty

      Easy

Appears in

The Duck Cookbook

The Duck Cookbook

By James Peterson

Published 2003

  • About

This simple and inexpensive mousse has a delicious full flavor (but not an aggressive one) and a delicate creaminess that makes it reminiscent of foie gras mousse. The trick behind this mousse is to sauté the livers in hot fat, add a mixture of flavorful ingredients—shallots, herbs, and garlic—to the still-hot pan, and then purée the duck and seasonings with an equal amount of butter, which gives it a silky texture. To further lighten the mousse, I fold in whipped cream. Serve this mousse w

Ingredients

Method