How To make Mousse Of Duck Liver
2 c Aspic Jelly **
MOUSSE:
2 lb Liver, duck, chopped Salt
2 c Cream, heavy Pepper, black
10 ea Gelatin leaves Pepper, cayenne
4 oz Butter 1 ds Juice, lemon
2 tb Shallots, chopped 2 c Aspic jelly (see above)
1 c Port 1 ea Thyme, sprig
1/2 c Cognac Toasts, French bread
** See recipe for Aspic Jelly. (Note: Flavored aspic can be made from scratch, or use Knorr Swiss aspic flavored with 1 ounce each of Port and Cognac.) Soak the gelatin leaves in cold water. Cover the bottom of a pate mold with 1 cup of flavored aspic. Put the mold in the refrigerator and let it sit until the aspic hardens, approximately 15 - 20 minutes. In a large saute pan, slowly cook the butter, thyme, and shallots for 2 minutes. Add the duck liver and cook until done rare. Salt and pepper
to taste. Add 1 cup of the port wine, flame, and cook for another two minutes. Pour the mixture into the bowl of a food processor. In a saute pan, heat the cream over medium heat then drain the gelatin leaves and add them top the cream. Add the gelatin and cream to the liver mixture in the food processor. Puree the mixture for one minute. Strain through a sieve into a large bowl. Whisk. Add 1/2 cup cognac, lemon juice, salt, pepper, and cayenne to taste. Mix thoroughly, place in the mold and cool for 2 hours in refrigerator. Pour the remaining cup of flavored aspic over the top of the liver mixture in the mold. Return the mold to the refrigerator for 15 minutes until the aspic hardens. Unmold, slice, serve on cold plates with toasts. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Max Schacher, Le Coquelicot, Ross, Marin County, CA -----
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How to Make Duck Liver Mousse (Pate)
An easy farm to table version of liver mousse. Many people call it pate, but it's actually a mousse. It's super easy to make and you can get all the ingredients right at the local farmers markets.
We like to serve ours with pickled red onions. Here's a link to the recipe:
Come find us at local Rochester New York Markets. Check out our website for all the markets we attend, what we'll bring, and more blogs and videos of us using what we grow on the farm to create our meals.
Liver Mousse Recipe Demo from Nourishing Traditions - Chicken or Duck Liver
Duck Liver Pate: This is how holidays smell to me. Liver, mushrooms, butter and herbs simmering in wine...pureed with more butter into an earthy spread: Get all the recipe details and extra notes at
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I'm Jenna Edwards, a homecooking expert and certified Integrative Nutrition Health Coach. I help people eat more vegetables through my cooking companion videos. My goal is to make you feel more comfortable cooking, so I show you not only how a recipe works and looks, but I give techniques and suggestions for making it easy on beginner cooks.
When you cook more at home, you're eating healthy and saving money. Cooking at home is a great date idea and a very special way to treat friends and family. As you cook more, it will become easier and quicker. I also show valuable cooking tips for freezing, preserving, and storing food.
This recipe comes from Sally Fallon’s Nourishing Traditions. It’s all about using every part of an animal for its full nutritional benefits. And it’s tres francais! (Very French!)
Serves 12-18
3 tablespoons butter
1 pound chicken or duck liver or a combination
1/2 pound mushrooms, washed, dried and coarsely chopped
1 bunch green onions, chopped
2/3 cup dry white wine or vermouth
1 clove garlic, mashed
1/2 teaspoon dry mustard
1/4 teaspoon dried dill
1/4 teaspoon dried rosemary
1 tablespoon lemon juice
1/2 stick butter, softened
sea salt
We’ll start by cooking together butter, chicken or duck livers, green onions, and mushrooms - just until the livers are browned. This is maybe 10 minutes or so. Stir occasionally, to get all sides of the liver cooked. Now add white wine, lemon juice, garlic, dry mustard, dried dill, and dried rosemary. Bring everything to a boil and cook, uncovered, until the liquid is gone.
I LOVE the smell of cooking wine. And mixed with the herbs and liver - THIS is how my winter smells.
Once the liquid is gone, allow it to cool.
And once it’s cool, process everything in a food processor with softened butter. Season to taste - which for me is lots of salt and freshly ground black pepper.
Place in a crock or a mold and chill well. Serve with crusty bread! Oh la la!
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