📝 About This Recipe
This luxurious mousse is the epitome of French bistro elegance, offering a texture as smooth as silk and a flavor profile that balances earthy richness with delicate sweetness. By gently poaching the livers in a bath of shallots, thyme, and premium Cognac, we create a spread that is far more refined than a rustic pâté. It is the ultimate centerpiece for any charcuterie board, promising a sophisticated melt-in-your-mouth experience that lingers on the palate.
🥗 Ingredients
The Liver Base
- 1 pound Duck Livers (cleaned, trimmed of connective tissue, and soaked in milk for 1 hour)
- 1.5 cups Unsalted Butter (high-quality European style, cubed and at room temperature)
- 2 large Shallots (finely minced)
- 2 cloves Garlic (smashed and minced)
Aromatics and Deglazing
- 1 tablespoon Fresh Thyme (leaves only, finely chopped)
- 1/4 cup Cognac or Brandy (VSOP preferred for depth)
- 2 tablespoons Heavy Cream (for added silkiness)
- 1/4 teaspoon Pink Curing Salt (Prague Powder #1) (optional, to maintain a rosy pink color)
Seasoning and Topping
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon White Pepper (freshly ground)
- 1/8 teaspoon Ground Allspice (a subtle warm hint)
- 1/2 cup Clarified Butter (melted, for sealing the jars)
- 1 teaspoon Pink Peppercorns (for garnish)
👨🍳 Instructions
-
1
Drain the duck livers from the milk soak and pat them thoroughly dry with paper towels. Dry livers sear better and prevent the mousse from becoming watery.
-
2
In a large skillet over medium heat, melt 2 tablespoons of the unsalted butter. Add the minced shallots and cook for 3-4 minutes until translucent and soft, but not browned.
-
3
Add the garlic and chopped thyme to the skillet, sautéing for another 60 seconds until fragrant.
-
4
Increase the heat to medium-high. Add the duck livers in a single layer. Sear them for about 2 minutes per side. The goal is to keep them slightly pink in the center; overcooking will result in a grainy texture and bitter taste.
-
5
Pour in the Cognac to deglaze the pan. If using a gas stove, be careful of the flame. Let the liquid simmer and reduce by half, about 2 minutes, scraping up any browned bits from the bottom.
-
6
Remove the skillet from the heat and let the mixture cool for about 5-10 minutes. It should be warm but not piping hot when blending.
-
7
Transfer the liver mixture, including all the juices from the pan, into a high-speed blender or food processor.
-
8
Add the salt, white pepper, allspice, heavy cream, and pink curing salt (if using). Blend on low speed to break down the livers.
-
9
With the blender running, gradually add the remaining room-temperature butter, one cube at a time. This creates an emulsion, resulting in a cloud-like consistency.
-
10
For a truly professional finish, press the mousse through a fine-mesh sieve (chinois) using the back of a ladle. This removes any tiny bits of grit or fiber.
-
11
Spoon the smooth mousse into small ceramic ramekins or glass jars, leaving about a quarter-inch of space at the top. Smooth the surface with an offset spatula.
-
12
Gently pour a thin layer of melted clarified butter over the top of each jar to seal it. This prevents oxidation and keeps the mousse fresh. Top with a few pink peppercorns and a sprig of thyme for decoration.
-
13
Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to marry and the texture to set firmly.
💡 Chef's Tips
Soaking the livers in milk for an hour before cooking removes any harsh metallic iron flavors. Always use room temperature butter when blending; cold butter will break the emulsion and make the mousse greasy. Do not overcook the livers—they should be rosy and soft in the middle to ensure a creamy result. If you don't have Cognac, a dry Sherry or even a sweet Port makes an excellent substitute for the deglazing step. To serve, remove the mousse from the fridge 20 minutes early so it reaches a spreadable, supple consistency.
🍽️ Serving Suggestions
Serve with a warm, crusty sourdough baguette or artisanal fruit-and-nut crisps. Pair with a chilled glass of Sauternes or a late-harvest Riesling to complement the richness. Accompany with cornichons, pickled red onions, or a dollop of fig jam to provide a sharp acidic contrast. Add a sprinkle of Maldon sea salt on top just before serving for a crunchy flavor pop. Works beautifully alongside a tart green apple salad dressed in a light vinaigrette.