French Market Recipe 2024 12
Mousse de foie de canard
Duck liver mousse
Ingredients
- 500g duck liver
- 600ml white wine
- 150g unsalted butter
- 100g Butter
- 200ml thick fresh cream
- 1 garlic clove (optional)
- 1 shallot (optional)
- 1 apple
- Tablespoon of duck fat
- 2 tablespoons cognac
- Ground nutmeg
- Salt and ground black pepper
Directions:
- Leave butter out of fridge until it has softened to a spreading consistency
- Peel and crush garlic
- Peel and thinly slice shallot
- Peel, core and dice the apple
- Melt duck fat in a frying pan and gently cook shallot, garlic and apple until soft
- Remove any veins and skin from the liver
- Bring the white wine to boil in a saucepan
- Add the duck livers, bring back to boil and cook for 3 minutes
- Strain off the livers
- Put livers, shallot, garlic, apple, cream and 150g butter into a blender
- Season lightly with a pinch of fine salt and freshly ground pepper and nutmeg
- Blend the mixture until it is smooth
- Add the cognac and blend again
- Spoon the mixture into a high sided porcelain dish
- Melt the remaining 100g butter and pour over the top of the mixture so that it is entirely covered
- Cover the dish with clingwrap and chill in fridge at least 6 hours or overnight.
Serve well chilled accompanied by slices of brioche, cornichons, fresh Persian figs, black olives and chopped hazelnuts. Pair with a glass of Pineau de Charente, or Cognac available from our shop or online at www.frenchmarket.co.za.
Bon Appétit!