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Duck Liver Mousse
Created by: Howcan Team
Ingredients
- 1 lb duck livers
- 1/2 cup diced shallots
- 2 cloves garlic, minced
- 1/2 cup brandy
- 1/2 cup heavy cream
- 1/2 cup unsalted butter, softened
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
Instructions
- In a large skillet, melt 2 tablespoons of the butter over medium heat.
- Add the diced shallots and minced garlic, and sauté until softened, about 5 minutes.
- Add the duck livers to the skillet and cook until browned on the outside but still pink on the inside, about 3-4 minutes per side.
- Pour in the brandy and let it simmer until reduced by half, about 2 minutes.
- Transfer the mixture to a food processor and let it cool for 5 minutes.
- Add the remaining butter, heavy cream, nutmeg, salt, and pepper to the food processor.
- Process the mixture until smooth and creamy, scraping down the sides as needed.
- Transfer the mousse to a serving dish or individual ramekins, cover with plastic wrap, and refrigerate for at least 2 hours to set.
- Serve the duck liver mousse with toasted baguette slices or crackers.
Duck liver mousse, a classic French delicacy, has a rich history dating back to the 18th century. Renowned chefs like Auguste Escoffier and Paul Bocuse popularized this luxurious spread, which is made from duck liver, butter, and aromatic herbs. The dish gained popularity in regions like Gascony and Alsace, known for their culinary expertise. Today, the best versions of this dish can be found in Michelin-starred restaurants in France, where chefs meticulously source the finest duck livers and blend them to perfection. The key to a sublime duck liver mousse lies in achieving a velvety texture and balancing the flavors of the liver with the richness of butter. For a twist, some chefs incorporate truffles or port wine, elevating the mousse to new heights of indulgence. Whether served on crusty bread or as an elegant canapé, duck liver mousse continues to captivate food enthusiasts with its decadent allure.
40 min
8
220 calories
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