Duck Liver Mousse
Submitted by jeancybula
Silky duck liver mousse enriched with brandy, hazelnut liqueur, and a hint of nutmeg. Baked in a water bath until set, then spread on toasted French bread for an indulgent first course.
YIELD
6 servingsPREP
10 minCOOK
15 minREADY
30 minThis is old-school French bistro cooking at its finest: duck livers pureed with shallots, brandy, hazelnut liqueur, and a generous pour of heavy cream.
The mixture gets strained through a fine sieve for that impossibly smooth, velvety texture, then gently baked in a water bath until just set.
Spread it on crisp toasted French bread and you’ve got a first course that tastes like it came from a Parisian kitchen.
Pro Tips
- Clean the livers well by removing any connective tissue or green bile spots, which can add bitterness.
- Strain thoroughly. Pushing the puree through a fine sieve is the secret to that restaurant-quality silk. Don’t skip it.
- The water bath is essential. It ensures gentle, even heat so the mousse sets without cracking or turning grainy.
- Chill before serving for the best spreadable texture. The mousse firms up beautifully overnight in the fridge.
Ingredients
Directions
Put liver, shallots, pepper, nutmeg, salt, brandy and liqueur in food processor and puree.
With machine on add 3 cups heavy cream.
Strain through a fine sieve.
Bake in water bath at 350℉ (180℃). until the center is firm to the touch.
Serve as an appetizer or fist course with toasted French Bread slices.
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