French Market Recipe 2024 12 Mousse de foie de canard Duck liver mousse

Published on: 15 March 2024

French Market Recipe 2024 12
Mousse de foie de canard 
Duck liver mousse


  • 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


  1. Leave butter out of fridge until it has softened to a spreading consistency
  2. Peel and crush garlic
  3. Peel and thinly slice shallot
  4. Peel, core and dice the apple
  5. Melt duck fat in a frying pan and gently cook shallot, garlic and apple until soft
  6. Remove any veins and skin from the liver
  7. Bring the white wine to boil in a saucepan
  8. Add the duck livers, bring back to boil and cook for 3 minutes
  9. Strain off the livers
  10. Put livers, shallot, garlic, apple, cream and 150g butter into a blender
  11. Season lightly with a pinch of fine salt and freshly ground pepper and nutmeg
  12. Blend the mixture until it is smooth
  13. Add the cognac and blend again
  14. Spoon the mixture into a high sided porcelain dish
  15. Melt the remaining 100g butter and pour over the top of the mixture so that it is entirely covered
  16. 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

Bon Appétit! 

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