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Duck Liver mousse recipe






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.

Duck liver mousse picture

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