Colombian-Style Duck Liver Mousse with Port Wine

Ingredients

In this Colombian adaptation, we infuse the traditional French duck liver mousse with the vibrant flavors of Colombian cuisine. We incorporate Colombian spices and seasonings to enhance the taste profile, and the addition of port wine adds a unique twist. This fusion of French and Colombian culinary traditions creates a dish that is both familiar and exciting, showcasing the best of both worlds. We alse have the original recipe for Mousse de foie de canard au Porto, so you can check it out.

• 500g (1.1 lb) duck liver 500g (1.1 lb) duck liver
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground paprika 1 teaspoon ground paprika
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 cup port wine 1/4 cup port wine
• 1/4 cup chicken broth 1/4 cup chicken broth
• Fresh herbs, for garnish Fresh herbs, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 28g, 10g
• Carbohydrates (total, sugars): 4g, 1g
• Protein: 18g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large skillet, heat some oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the duck liver to the skillet and cook until browned on all sides.
3. 3.
   Sprinkle the ground cumin, paprika, coriander, salt, and black pepper over the liver. Stir well to coat the liver evenly with the spices.
4. 4.
   Pour in the port wine and chicken broth. Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the flavors to meld together.
5. 5.
   Remove the skillet from the heat and let the mixture cool slightly.
6. 6.
   Transfer the liver mixture to a blender or food processor and blend until smooth and creamy.
7. 7.
   Pour the mousse into individual serving dishes or ramekins.
8. 8.
   Cover the dishes with plastic wrap and refrigerate for at least 2 hours, or until the mousse is set.
9. 9.
   Before serving, garnish with fresh herbs such as parsley or cilantro.

Treat your ingredients with care...

• Duck liver — Make sure to trim any excess fat or connective tissue from the liver before cooking.
• Port wine — Use a good quality port wine for the best flavor. If you prefer a sweeter mousse, you can add a bit more port wine to the mixture.

Tips & Tricks

• For a smoother texture, pass the blended mousse through a fine-mesh sieve before chilling.
• Serve the mousse with toasted bread or crackers for a delightful contrast in texture.
• If you prefer a stronger port wine flavor, you can add a splash of port wine to the mousse just before serving.

Serving advice

Serve the Colombian-Style Duck Liver Mousse with Port Wine chilled, alongside toasted bread or crackers. This elegant appetizer is perfect for special occasions or as a luxurious addition to a gourmet meal.

Presentation advice

To enhance the presentation, garnish the mousse with a drizzle of port wine reduction and a sprig of fresh herbs. Serve it on a decorative platter or individual serving plates for an elegant touch.