Recipe Duck Liver Mousse With Apples


Nosh 'n' Splosh
15 Jul 2019
Local time
12:30 PM
Ohio, US
Duck Liver Mousse With Apples
Makes 16-18 hors d'oeuvres

6oz duck fat
1/3 cup sliced shallots
2 garlic gloves, crushed
1/2 tsp herbs de Provence
1 apple (about 8oz), peeled, cored, and cut into 3/4-inch cubes (about 1-1/2 cups)
4 duck livers, separated into 2 pieces each, sinews removed (about 8oz)
1 tsp salt
1 tsp ground black pepper
2 tsp Armagnac or Calvados
Toasts or crackers for serving

Cut the fat into 1/2-inch pieces and put it in a skillet. Partially cover the pan to prevent spattering and cook over medium heat for about 8 minutes, or until the fat is rendered, with some cracklings.

Add the shallots, garlic, and herbs de Provence, and apple and cook for 3 to 4 minutes. Add the livers, salt, and pepper and cook for about 3 minutes, turning the livers occasionally; the livers should still be pink inside. Set the pan to the side, off the heat, for 3 to 4 minutes, then drain the livers in a sieve set over a bowl, reserving the fat. Place the solids on a cutting board and finely chop. Transfer to a bowl, add the reserved fat and Armagnac or Calvados, and mix well. Refrigerate for a couple of hours.

Stir the mixture well with a rubber spatula and refrigerate for another 2 to 3 hours. At this point, the mousse should be solid. Mix well to emulsify. Spoon the mousse into small (1/2 to 3/4 cup) ramekins. Cover and refrigerate (or freeze, then thaw in the refrigerator to serve). Serve the mousse ice cold from the refrigerator on toasts or crackers.

Note: this recipe can be made with chicken livers and chicken fat in the same way.

Recipe from Jacques Pepin's Heart And Soul In The Kitchen
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