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.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 20 minsCook Time 10 minsTotal Time 30 minsFor the Mousse
8 oz duck livers, cleaned and trimmed (can substitute chicken livers)
2 tbsp unsalted butter, divided
1 small shallot, finely chopped
1 clove garlic minced
2 tbsp Cognac (or brandy or Marsala)
¼ cup heavy cream
¼ tsp thyme leaves
Salt & black pepper, to taste
Optional: pinch of allspice or nutmeg
For Serving
1 baguette, sliced into 1/2-inch slices
Olive oil, for brushing
Fruit preserves, pickled shallots, or microgreens (optional)
Prep the Livers
1
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 .
Sauté and Deglaze
2
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.
Blend the Mousse
3
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).
Chill
4
Pour into ramekins or a small terrine dish.
Smooth the top, cover, and refrigerate for at least 2 hours until set.
Prepare Crostini
5
Preheat oven to 375°F (190°C) .
Brush baguette slices with olive oil and bake for 8–10 minutes , or until crisp and golden.
Serve
6
Spread the chilled mousse on crostini.
Garnish with fruit preserves (fig, cherry, or apricot), pickled shallots , or herbs if desired.
Serving Suggestions
7
Pair with cornichons , crackers , or crusty bread
Enjoy with a glass of Sauternes , dry sherry , or Pinot Noir
Tips & Variations
8
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
Ingredients For the Mousse
8 oz duck livers, cleaned and trimmed (can substitute chicken livers)
2 tbsp unsalted butter, divided
1 small shallot, finely chopped
1 clove garlic minced
2 tbsp Cognac (or brandy or Marsala)
¼ cup heavy cream
¼ tsp thyme leaves
Salt & black pepper, to taste
Optional: pinch of allspice or nutmeg
For Serving
1 baguette, sliced into 1/2-inch slices
Olive oil, for brushing
Fruit preserves, pickled shallots, or microgreens (optional)
Directions Prep the Livers
1
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 .
Sauté and Deglaze
2
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.
Blend the Mousse
3
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).
Chill
4
Pour into ramekins or a small terrine dish.
Smooth the top, cover, and refrigerate for at least 2 hours until set.
Prepare Crostini
5
Preheat oven to 375°F (190°C) .
Brush baguette slices with olive oil and bake for 8–10 minutes , or until crisp and golden.
Serve
6
Spread the chilled mousse on crostini.
Garnish with fruit preserves (fig, cherry, or apricot), pickled shallots , or herbs if desired.
Serving Suggestions
7
Pair with cornichons , crackers , or crusty bread
Enjoy with a glass of Sauternes , dry sherry , or Pinot Noir
Tips & Variations
8
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
Duck Liver Mousse on Crostini
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