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.
[cooked-sharing]
Yields6 ServingsPrep Time20 minsCook Time10 minsTotal Time30 mins
For the Mousse
8ozduck livers, cleaned and trimmed (can substitute chicken livers)
2tbspunsalted butter, divided
1small shallot, finely chopped
1clovegarlic minced
2tbspCognac (or brandy or Marsala)
¼cupheavy cream
¼tspthyme leaves
Salt & black pepper, to taste
Optional: pinch of allspice or nutmeg
For Serving
1baguette, 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
8ozduck livers, cleaned and trimmed (can substitute chicken livers)
2tbspunsalted butter, divided
1small shallot, finely chopped
1clovegarlic minced
2tbspCognac (or brandy or Marsala)
¼cupheavy cream
¼tspthyme leaves
Salt & black pepper, to taste
Optional: pinch of allspice or nutmeg
For Serving
1baguette, 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
