Duck Liver Mousse

chefs-mate chefs-mate 0 Comments
Servings: 6 Difficulty: Intermediate
Jump To Recipe Print Recipe
A luxurious, velvety French pat&# 195;© spread infused with brandy and hazelnut liqueur
Duck Liver Mousse recipe image
Duck Liver Mousse recipe image
Print Recipe

Duck Liver Mousse

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 946.1

Description

This elegant duck liver mousse is a quintessential French delicacy, offering an incredibly smooth and rich texture that melts in the mouth. The deep, savory flavor of the duck livers is beautifully balanced by the aromatic warmth of nutmeg, the subtle sweetness of brandy, and the earthy notes of hazelnut liqueur. Finely chopped shallots provide a gentle aromatic backbone, while heavy cream ensures a light, airy consistency. This sophisticated spread is perfect for holiday charcuterie boards, elegant appetizers, or a refined first course. Serve chilled with toasted baguette slices, cornichons, and crusty bread for a truly memorable culinary experience.

Ingredients

Directions

  1. Preheat oven to 325°F (165°C). Lightly grease a 1.5-quart terrine dish or loaf pan.
  2. In a food processor, combine the cleaned duck livers, chopped shallots, kosher salt, freshly ground pepper, grated nutmeg, brandy, and hazelnut liqueur.
  3. Process the mixture until completely smooth and pureed, scraping down the sides of the bowl as needed.
  4. With the processor running, slowly drizzle in the heavy cream until fully incorporated and the mixture is silky.
  5. Pour the mixture through a fine-mesh sieve into a bowl to ensure an ultra-smooth texture, pressing with a spatula.
  6. Transfer the strained mixture into the prepared terrine dish. Cover tightly with foil.
  7. Place the terrine in a roasting pan and fill the pan with hot water until it reaches halfway up the sides of the terrine.
  8. Bake for 40 to 45 minutes, or until the center is just set but still slightly jiggly.
  9. Remove from the oven and let cool to room temperature.
  10. Cover with plastic wrap directly touching the surface of the mousse and refrigerate for at least 4 hours, preferably overnight, to set.
  11. Slice and serve chilled with toasted French bread, cornichons, and mustard.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 946.1kcal
% Daily Value *
Total Fat 72.1g111%
Saturated Fat 41.6g208%
Cholesterol 733.7mg245%
Sodium 14704.1mg613%
Total Carbohydrate 12.0g4%
Dietary Fiber 1.7g7%
Sugars 8.0g
Protein 34.0g68%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: duck liver, mousse, pate, french cuisine, appetizer, brandy, hazelnut liqueur, heavy cream, shallots, nutmeg, charcuterie, holiday recipe, rich, smooth, paté, gourmet, canapé, spread, luxury, entremet
Recipe Card powered by WP Delicious