This velvety duck liver mousse is a fine-dining favorite, made by gently sautéing livers with shallots and brandy, then blending them into a smooth, airy pâté. It's chilled until set and served on toasted crostini, optionally topped with fruit preserves, pickled onions, or herbs for contrast. A luxurious bite for lovers of classic French charcuterie.
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Rinse duck livers gently under cold water and trim away any connective tissue or green bits.
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Pat dry and season with salt, pepper, and thyme.
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In a skillet, melt 1 tablespoon butter over medium heat.
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Add shallots and garlic, sauté until soft (~2–3 minutes).
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Add the duck livers and cook for 2–3 minutes per side, until browned on the outside but still pink inside.
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Pour in the Cognac and allow it to simmer and reduce by half. Remove from heat.
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Transfer the liver mixture to a food processor or blender.
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Add the remaining 1 tablespoon of butter, cream, and optional allspice or nutmeg.
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Blend until completely smooth, about 1 minute. Adjust seasoning.
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Pass through a fine mesh sieve for an ultra-smooth texture (optional but recommended).
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Pour into ramekins or a small terrine dish.
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Smooth the top, cover, and refrigerate for at least 2 hours until set.
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Preheat oven to 375°F (190°C).
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Brush baguette slices with olive oil and bake for 8–10 minutes, or until crisp and golden.
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Spread the chilled mousse on crostini.
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Garnish with fruit preserves (fig, cherry, or apricot), pickled shallots, or herbs if desired.
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Pair with cornichons, crackers, or crusty bread
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Enjoy with a glass of Sauternes, dry sherry, or Pinot Noir
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For extra richness, seal mousse with a thin layer of clarified butter (called “potting”)
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Add a touch of truffle oil or port wine for a luxurious twist
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Keeps well refrigerated for 3–4 days
Ingredients
Directions
-
Rinse duck livers gently under cold water and trim away any connective tissue or green bits.
-
Pat dry and season with salt, pepper, and thyme.
-
In a skillet, melt 1 tablespoon butter over medium heat.
-
Add shallots and garlic, sauté until soft (~2–3 minutes).
-
Add the duck livers and cook for 2–3 minutes per side, until browned on the outside but still pink inside.
-
Pour in the Cognac and allow it to simmer and reduce by half. Remove from heat.
-
Transfer the liver mixture to a food processor or blender.
-
Add the remaining 1 tablespoon of butter, cream, and optional allspice or nutmeg.
-
Blend until completely smooth, about 1 minute. Adjust seasoning.
-
Pass through a fine mesh sieve for an ultra-smooth texture (optional but recommended).
-
Pour into ramekins or a small terrine dish.
-
Smooth the top, cover, and refrigerate for at least 2 hours until set.
-
Preheat oven to 375°F (190°C).
-
Brush baguette slices with olive oil and bake for 8–10 minutes, or until crisp and golden.
-
Spread the chilled mousse on crostini.
-
Garnish with fruit preserves (fig, cherry, or apricot), pickled shallots, or herbs if desired.
-
Pair with cornichons, crackers, or crusty bread
-
Enjoy with a glass of Sauternes, dry sherry, or Pinot Noir
-
For extra richness, seal mousse with a thin layer of clarified butter (called “potting”)
-
Add a touch of truffle oil or port wine for a luxurious twist
-
Keeps well refrigerated for 3–4 days