Duck liver mousse

8 servings

20 minutes

Duck liver mousse is an exquisite delicacy of French cuisine, embodying elegance and refined taste. This tender pâté, made with apples and shallots, acquires a soft sweetness and a light caramel note. The addition of Calvados or cognac gives the dish depth of aroma, while butter makes the texture velvety. The origins of the recipe trace back to the traditions of French gastronomes who have perfected the art of pâté making for centuries. The mousse is perfect as an appetizer for festive tables, especially with baguette or brioche, and pairs wonderfully with fruit preserves and dessert wines. Its refined taste captivates true gourmets, turning a meal into a true culinary delight.

Energy value per serving

• Calories: 159.8
• Proteins: 3g
• Fats: 12.3g
• Carbohydrates: 5.3g

Ingredients

• Apple: 1 pc
• Shallots: 2 head
• Calvados: 2 tbsp
• Duck liver: 125 g
• Butter: 60 g
• Wheat flour: 1 tbsp
• Salt: pinch
• Ground black pepper: pinch

Cooking steps

1. Peel the apple (any sweet variety will do), cut it into four parts, remove the core, and slice thinly across. Slice the shallot into half-rings. Cut the liver into 1 cm thick pieces.

   Required ingredients:

   • Apple: 1 piece
   • Shallots: 2 heads
   • Duck liver: 125 g

2. Mix a tablespoon of flour with a pinch of ground black pepper and a pinch of salt. Melt half of the butter in a pan. Dredge the pieces of liver in the flour mixture and fry in the butter for forty seconds on each side.

   Required ingredients:

   • Wheat flour: 1 tablespoon
   • Ground black pepper:  pinch
   • Salt:  pinch
   • Butter: 60 g
   • Duck liver: 125 g

3. Move the liver to the edge of the pan and add the apples in the center. Sauté them for about two minutes, stirring constantly. Once they dry out, move them to the liver as well and add the shallot rings in the center. Sauté for about two minutes until the onion softens. If it starts to burn, reduce the heat.

   Required ingredients:

   • Apple: 1 piece
   • Shallots: 2 heads

4. Pour a couple of tablespoons of Calvados or cognac into the pan and ignite it to let the alcohol evaporate while keeping the flavor. Then transfer the liver, apples, and onion from the pan to a blender and puree. Taste and add salt if needed, add the remaining butter, and blend again for a few seconds. Pour the mixture into molds and refrigerate for at least an hour, preferably four.

   Required ingredients:

   • Calvados: 2 tablespoons
   • Butter: 60 g