📝 About This Recipe
Indulge in the pinnacle of French charcuterie with this silk-smooth Foie Gras Mousse, a dish that epitomizes luxury and culinary finesse. By gently emulsifying high-quality duck liver with aromatic spirits and tempered butter, we create a texture that is impossibly light yet decadently rich. This recipe balances the deep, umami-rich fat of the liver with the brightness of Sauternes and a hint of white pepper, making it an unforgettable starter for any sophisticated gathering.
🥗 Ingredients
The Mousse Base
- 1 lb Fresh Grade A Duck Foie Gras (deveined and cut into 1-inch cubes)
- 2 pieces Shallots (finely minced)
- 1/2 cup Unsalted European-style Butter (cubed and softened to room temperature)
- 1/4 cup Heavy Cream (room temperature)
Aromatics & Seasoning
- 2 tablespoons Cognac or Armagnac (high quality)
- 2 tablespoons Sauternes or Sweet Dessert Wine
- 1 teaspoon Fine Sea Salt (or to taste)
- 1/2 teaspoon White Pepper (freshly ground)
- 1/4 teaspoon Pink Curing Salt (Prague Powder #1) (optional, to maintain rosy color)
The Aspic Topping
- 1/4 cup Clarified Butter (Ghee) (melted)
- 1 piece Dried Fig (thinly sliced for garnish)
- 1 sprig Fresh Thyme (small leaves only)
👨🍳 Instructions
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1
Begin by preparing the foie gras. If not already done, carefully remove any veins from the liver using tweezers or a small knife. Cube the liver into 1-inch pieces and let them sit at room temperature for 20 minutes to ensure even cooking.
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2
In a small sauté pan over medium-low heat, add a teaspoon of butter and the minced shallots. Cook gently for 3-4 minutes until translucent and soft, ensuring they do not brown.
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3
Increase the heat to medium. Add the foie gras cubes to the pan. Sear quickly for about 1-2 minutes per side. The goal is to lightly brown the outside while leaving the center soft and pink; do not overcook or the fat will render out completely.
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4
Deglaze the pan by pouring in the Cognac and Sauternes. Let the alcohol bubble and reduce by half, scraping up any flavorful bits from the bottom of the pan. This should take about 2 minutes.
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5
Transfer the entire contents of the pan (liver, shallots, and juices) into a high-speed blender or food processor.
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6
Add the sea salt, white pepper, and pink curing salt (if using). Blend on low speed to start breaking down the liver.
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7
With the motor running, slowly add the softened butter one cube at a time. This creates a stable emulsion, resulting in a buttery, spreadable texture.
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8
Pour in the heavy cream in a slow stream and continue blending until the mixture is completely smooth and looks like a pale, thick custard.
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9
For a professional 'Chef's finish,' press the mixture through a fine-mesh sieve (chinois) using a spatula. This removes any tiny bits of fiber or unblended shallot, ensuring a perfectly silky mouthfeel.
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10
Spoon the mousse into small ceramic ramekins or a decorative glass jar, leaving about a quarter-inch of space at the top. Tap the jars gently on the counter to remove air bubbles.
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11
Smooth the surface and pour a thin layer of melted clarified butter over the top. Place a slice of fig and a few thyme leaves on the butter before it sets. This seal prevents the mousse from oxidizing and turning gray.
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12
Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to mature and the mousse to firm up to the perfect consistency.
💡 Chef's Tips
Always use room temperature butter and cream to prevent the emulsion from 'breaking' or curdling. If you don't have pink curing salt, the mousse will still taste delicious but may turn a slight greyish-brown; the butter seal helps prevent this. Avoid over-searing the liver; if it turns into liquid oil, the mousse will be greasy rather than creamy. For the best flavor, take the mousse out of the fridge 15 minutes before serving to let the fats soften slightly. Use a warm knife (dipped in hot water and wiped dry) to get clean swipes when serving.
🍽️ Serving Suggestions
Serve with warm, toasted brioche slices or buttery crostini for the perfect textural contrast. Pair with a glass of chilled Sauternes or a late-harvest Riesling to complement the richness. Accompany with a side of fig jam, onion marmalade, or balsamic reduction to provide acidity. A sprinkle of Fleur de Sel on top right before eating adds a wonderful crunch and pop of flavor. Fresh honeycomb or thinly sliced green apples provide a refreshing sweetness that cuts through the fat.