Duck Liver Mousse

Preparation info
  • Makes 4 cups , enough for


    first-course servings
    • Difficulty


Appears in
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