Name: Mousse de Foie de Canard (Duck Liver Mousse)
Yield: Serves 6
Cuisine: French
Ingredients: salt, freshly ground pepper; 1 tablespoon butter; ⅔ cup milk; 2 tablespoons chopped chives; ½ cup watercress or American landcress; ¼ cup parsley leaves; ¼ cup chervil leaves; 7 tablespoons butter, melted; a dash of tarragon vinegar or lemon juice; a few sprigs of chervil; 4 egg yolks; 4 eggs; 8 ounces (about 1 cup) duck livers; ¼ teaspoon dried thyme, finely ground; a sliver of garlic, crushed; 1¼ cups light cream

Preparation info

Serves
6

Difficulty
Easy

Appears in

Recipes from a French Herb Garden

By Geraldene Holt

Published 1999

About

If duck livers are difficult to find, this mousse is almost as delicious made with chicken livers. The texture is delightfully light and creamy. I like to serve it with a very smooth, warm herb butter.

Ingredients

8 ounces (about 1 cup) duck livers
4 eggs
4

Method

Mince the livers finely in a food processor or mincer. Mix in the eggs, egg yolks, garlic, thyme, cream, and milk. Press the mixture through a fine nylon sieve into a jug and season lightly with salt and pepper.

Butter 6 small custard cups or small ramekin dishes and place a circle of buttered wax paper in the base of each. Pour the mixture into the molds and stand on a layer of folded