Duck Liver Mousse

Appetizers | French cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

Duck liver mousse

Ingredients

Apple - 1 piece
Shallot - 2 heads
Calvados - 2 spoons
Veal Liver - 4.4 oz
Butter - 2.1 oz
Wheat Flour - 1 tablespoon
Salt - a pinch
Ground Black Pepper - a pinch

Step by Step guide

Step 1

Peel the apple (any sweet variety will do), cut it into four pieces, remove the core, and slice it thinly crosswise. Slice the shallot into half-rings. Cut the liver into 1 cm thick pieces.

Step 2

Mix a tablespoon of flour with a pinch of ground black pepper and a pinch of salt. Melt half of the butter in a skillet. Dredge the pieces of liver in the flour mixture and fry in the butter for forty seconds on each side.

Step 3

Move the liver to the edge of the skillet, and add the apples to the center. Sauté them for about two minutes, stirring constantly. Once they start to dry out, move them next to the liver, and add the shallot rings to the center. Sauté for another two minutes, until the onion softens. If it starts to burn, reduce the heat.

Step 4

Drizzle the contents of the skillet with a couple of tablespoons of Calvados or brandy and ignite to burn off the alcohol while retaining the flavor. Then transfer the liver, apples, and onions from the skillet to a blender and puree until smooth. Taste and, if necessary, add salt and the remaining butter, then blend again for a few seconds. Pour the mixture into molds and refrigerate for at least one hour, or preferably four.