Name: Duck Liver Mousse
Yield: Serves 12 to 24
Ingredients: ¼ cup clarified butter (see Note); Salt and freshly ground pepper; ¼ cup heavy cream; ⅓ cup (or to taste) Calvados or Armagnac; 1 small apple or ½ medium apple, peeled, cored, and diced; 1 pound duck livers, sinew and green spots trimmed; 1 medium onion, diced; 2 tablespoons olive oil; ½ cup plus 2 tablespoons unsalted butter, softened

Preparation info

Serves
12 to 24

Difficulty
Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

This mousse is so rich and voluptuous, you will find that a little goes a very long way. It is not the world’s healthiest recipe in terms of cholesterol content, but you could make it for a large party or serve a single crouton as part of an assorted appetizer platter.

Ingredients

½ cup plus 2 tablespoons unsalted butter, softened
2 tablespoons olive oil

Method

Melt 1 tablespoon butter with half the olive oil in a large sauté pan or skillet over medium heat. Add the onion and apple and cook, stirring frequently, until very tender. Transfer to a blender or food processor.

Add the remaining oil and another tablespoon butter to the pan and heat over h