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.
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
6 servings