📝 About This Recipe
This luxurious French classic elevates humble duck livers into a silk-smooth spread that embodies the elegance of a Parisian bistro. Infused with the sweetness of Ruby Port and the aromatic warmth of fresh thyme, this mousse offers a sophisticated balance of rich, savory depth and delicate creaminess. It is the ultimate centerpiece for a charcuterie board, promising a melt-in-your-mouth experience that is both timeless and indulgent.
🥗 Ingredients
The Protein Base
- 1 lb Duck Livers (cleaned, trimmed of connective tissue and soaked in milk for 1 hour)
- 2 large Shallots (finely minced)
- 2 cloves Garlic (smashed and minced)
Aromatics & Liquids
- 1/4 cup Ruby Port Wine (or Cognac for a bolder flavor)
- 1/3 cup Heavy Cream (at room temperature)
- 1 teaspoon Fresh Thyme Leaves (stripped from the stem)
- 1/4 teaspoon Ground Allspice (adds a subtle warmth)
The Fats & Seasoning
- 1 cup Unsalted Butter (high quality, softened and cubed)
- 2 tablespoons Duck Fat (for sautéing)
- 1 teaspoon Kosher Salt (adjust to taste)
- 1/2 teaspoon White Pepper (finely ground)
For the Aspic Topping (Optional)
- 1/4 cup Clarified Butter (melted to seal the mousse)
- 1 teaspoon Pink Peppercorns (for garnish)
- 1 piece Fresh Thyme Sprig (for decoration)
👨🍳 Instructions
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1
Drain the duck livers from the milk soak and pat them thoroughly dry with paper towels. This ensures they sear properly rather than steaming.
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2
Heat the duck fat in a large skillet over medium-high heat. Once shimmering, add the minced shallots and cook for 3-4 minutes until translucent and soft.
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3
Add the garlic and fresh thyme to the skillet, sautéing for just 1 minute until fragrant, being careful not to burn the garlic.
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4
Increase the heat to high. Add the duck livers in a single layer. Sear them for about 2 minutes per side. They should be browned on the outside but still distinctly pink and soft in the center.
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5
Deglaze the pan by pouring in the Port wine. Use a wooden spoon to scrape up any browned bits (fond) from the bottom. Let the wine reduce by half, about 2 minutes.
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6
Remove the pan from the heat and allow the mixture to cool for about 5-10 minutes. It should be warm, but not piping hot, before blending.
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7
Transfer the liver mixture (including all pan juices) into a high-speed blender or food processor. Add the salt, white pepper, and allspice.
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8
Pulse the mixture until it begins to break down. With the motor running, slowly pour in the heavy cream.
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9
Begin adding the cubed, softened butter one piece at a time while blending. Continue until all the butter is incorporated and the texture is completely smooth.
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10
For a truly professional 'silk' texture, press the mousse through a fine-mesh sieve (chinois) into a clean bowl using a spatula. This removes any tiny grainy bits.
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11
Taste the mousse and adjust seasoning if necessary. Remember that flavors dull slightly when chilled, so it should be well-seasoned while warm.
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12
Spoon the mousse into small ramekins or a decorative terrine mold. Smooth the top with an offset spatula.
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13
If using the clarified butter seal, pour a thin layer over the top of the mousse. Arrange pink peppercorns and a thyme sprig on top for a beautiful presentation.
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14
Cover tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to marry and the texture to set.
💡 Chef's Tips
Soaking the livers in milk for an hour before cooking removes any bitter or metallic notes, resulting in a cleaner flavor. Do not overcook the livers; if they turn grey all the way through, the mousse will be grainy and lose its delicate sweetness. Ensure your butter is truly at room temperature; cold butter will not emulsify properly and may cause the mousse to break. If you don't have duck fat, high-quality unsalted butter can be used for the initial sautéing of shallots. Always use white pepper instead of black to maintain the pristine, uniform color of the mousse.
🍽️ Serving Suggestions
Serve with toasted brioche points or a crusty sourdough baguette to provide a textural contrast to the soft mousse. Pair with a sweet onion jam, fig preserves, or cornichons to cut through the richness of the fat. A glass of Sauternes or a late-harvest Riesling provides the perfect acidic and sweet balance to this savory dish. Incorporate it into a grand charcuterie board alongside hard cheeses like Comté and toasted walnuts. Serve as an elegant appetizer with a side of lightly dressed frisée salad.