Mousse of Duck Liver Recipe

Name: Mousse of Duck Liver
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds duck livers chopped; 2 cups cream heavy; 10 leaves gelatin, unflavored; 4 ounces butter; 1 dash juice lemon; 2 tablespoons shallots chopped; 2 cups aspic jelly; 1 cup port wine; 1 x thyme; 1/2 cup cognac

Servings: persons

1
Soak the gelatin leaves in cold water.
2
Cover the bottom of a pate mold with 1 cup of flavored aspic.
3
Put the mold in the refrigerator and let it sit until the aspic hardens, approximately 15 to 20 minutes.
4
In a large saute pan, slowly cook the butter, thyme, and shallots for 2 minutes.
5
Add the duck liver and cook until done rare.
6
Salt and pepper to taste.
7
Add 1 cup of the port wine, flame, and cook for another two minutes.
8
Pour the mixture into the bowl of a food processor.
9
In a saute pan, heat the cream over medium heat then drain the gelatin leaves and add them top the cream.
10
Add the gelatin and cream to the liver mixture in the food processor.
11
Puree the mixture for one minute.
12
Strain through a sieve into a large bowl.
13
Whisk.
14
Add 1/2 cup cognac, lemon juice, salt, pepper, and cayenne to taste.
15
Mix thoroughly, place in the mold and cool for 2 hours in refrigerator.
16
Pour the remaining cup of flavored aspic over the top of the liver mixture in the mold.
17
Return the mold to the refrigerator for 15 minutes until the aspic hardens.
18
Unmold, slice, serve on cold plates with toasts.

646

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 pounds duck livers chopped, 2 cups cream heavy, 10 leaves gelatin, unflavored, 4 ounces butter, and more.

Yes, Mousse of Duck Liver falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mousse of Duck Liver

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions