📝 About This Recipe
This classic French delicacy epitomizes the elegance of traditional charcuterie, offering a texture so light and velvety it practically melts on the tongue. By gently poaching fresh duck livers in a bath of aromatics and blending them with rich butter and a touch of Cognac, we create a sophisticated spread that balances earthy depth with refined sweetness. It is the ultimate centerpiece for a cold hors d'oeuvre platter, perfect for those who appreciate the finer nuances of Gallic gastronomy.
🥗 Ingredients
The Duck Base
- 1 lb Fresh duck livers (cleaned, trimmed of connective tissue and soaked in milk for 1 hour)
- 2 tablespoons Duck fat (high quality or rendered from duck breast)
- 3 pieces Shallots (finely minced)
- 1 piece Garlic clove (mashed to a paste)
The Flavoring and Liaison
- 3 tablespoons Cognac or Brandy (VSOP quality preferred)
- 1/4 cup Heavy cream (chilled)
- 1 cup Unsalted butter (high-fat European style, softened to room temperature)
- 1.5 teaspoons Fine sea salt (adjust to taste)
- 1/2 teaspoon Freshly ground white pepper (to maintain the pale color)
- 1/8 teaspoon Ground allspice (a subtle warm note)
The Finishing Touches
- 1/2 cup Clarified butter (melted for the seal)
- 1 teaspoon Pink peppercorns (whole, for garnish)
- 2-3 pieces Fresh thyme sprigs (for decoration)
👨🍳 Instructions
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1
Drain the duck livers from the milk and pat them extremely dry with paper towels. Any excess moisture will prevent proper searing.
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2
In a large skillet, melt the 2 tablespoons of duck fat over medium heat. Add the minced shallots and cook for 3-4 minutes until translucent and soft, but not browned.
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3
Increase the heat to medium-high. Add the duck livers to the skillet in a single layer. Sear for about 2 minutes per side; the livers should be browned on the outside but still distinctly pink and soft in the center.
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4
Stir in the garlic paste and cook for just 30 seconds until fragrant. Pour in the Cognac and, if you are comfortable, carefully ignite it with a long match to flambé, or simply let it boil rapidly for 1 minute to reduce the alcohol.
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5
Remove the skillet from the heat and transfer the entire contents (livers and juices) to a high-powered blender or food processor. Let it cool for about 10 minutes.
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6
Add the sea salt, white pepper, and allspice. Pulse until the mixture starts to break down into a coarse paste.
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7
With the motor running, slowly add the softened butter, one tablespoon at a time. This creates an emulsion that ensures the mousse is incredibly smooth.
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8
Pour in the heavy cream and process for another 30 seconds until the mixture is pale, light, and completely homogenous.
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9
For a professional 'chef's finish,' press the mixture through a fine-mesh tamis or sieve using a spatula. This removes any tiny bits of grit or fiber, resulting in a silken texture.
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10
Spoon the mousse into individual ramekins or a small ceramic terrine mold. Smooth the top with an offset spatula.
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11
Gently pour the melted clarified butter over the top of the mousse to create a 1/8-inch seal. This prevents the mousse from oxidizing and turning gray.
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12
Arrange the pink peppercorns and thyme sprigs on top of the butter seal for a beautiful presentation. Cover with plastic wrap and refrigerate for at least 4-6 hours, or ideally overnight, to allow the flavors to mature.
💡 Chef's Tips
Soaking the livers in milk for an hour before cooking removes any bitterness and results in a cleaner flavor profile. Do not overcook the livers; if they are gray in the middle, your mousse will be grainy and dry rather than creamy. Ensure your butter is truly at room temperature so it incorporates seamlessly into the warm liver mixture. Always use white pepper instead of black pepper to preserve the delicate, pale aesthetic of the mousse. If the clarified butter seal cracks, simply melt a little more and patch it to keep the mousse fresh.
🍽️ Serving Suggestions
Serve with a warm, crusty French baguette or toasted brioche slices for a sweet-savory contrast. Pair with a glass of Sauternes or a late-harvest Riesling to complement the richness of the liver. Accompany with cornichons and a dollop of fig jam or onion marmalade to provide acidity and sweetness. Serve alongside a crisp frisée salad tossed in a light champagne vinaigrette. A few flakes of Maldon sea salt on top just before serving will make the flavors pop.