a taste of France

Duck Liver mousse recipe



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Ingredients


Duck liver mousse

Mousse de foies de canard

to make 3 to 3½ lbs

1¼ lb / 625g duck livers

1lb / 500g firm pork fat

2ozs /25g salt

1/4 teaspoon mixed spices

6fl ozs 185mls creme fresh / or double cream

6 egg yolks

2fl ozs of brandy


Finely mince the livers and fat together with the seasoning until they form a smooth paste.

Add the cream, egg yolks and brandy.

Turn into a large terrine and poach in a bain marie.

In a preheated oven of 170c or 325f gas 3.

Leave for 20 to 25 mins or until firm.

Serve cold the next day.



if you liked the duck liver mousse try the chicken liver parfait

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