Mousse de Foie de Canard

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

Duck Liver Mousse

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

Europe
France
Starter
Gluten-free
Mediterranean

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