Recipe

Duck Liver Mousse with Port Wine

Velvety Delight: Duck Liver Mousse with a Hint of Port Wine

4.3 out of 5

Indulge in the rich flavors of French cuisine with this exquisite Duck Liver Mousse with Port Wine. This classic dish combines the smooth and creamy texture of duck liver with the subtle sweetness of port wine, creating a luxurious appetizer that will impress your guests.

Offal Dish› Mousse de foie de canard au Porto

European cuisine› Western European cuisine› French cuisine

Preparation time

30 minutes

Cooking time

10 minutes

Total time

4 hours and 40 minutes

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Low carb, Keto, Gluten-free, Nut-free, Dairy-free (if using dairy-free butter substitute)

Allergens

Dairy (butter), Animal product (duck liver)

Not suitable for

Vegan, Vegetarian, Paleo, Pescatarian, Halal

Ingredients

500g (1.1 lb) duck liver 500g (1.1 lb) duck liver
200g (7 oz) unsalted butter, softened 200g (7 oz) unsalted butter, softened
100ml (3.4 fl oz) port wine 100ml (3.4 fl oz) port wine
1 shallot, finely chopped 1 shallot, finely chopped
2 cloves of garlic, minced 2 cloves of garlic, minced
1 teaspoon salt 1 teaspoon salt
1/2 teaspoon black pepper 1/2 teaspoon black pepper
Fresh herbs, for garnish Fresh herbs, for garnish

Nutrition

Calories (kcal / KJ): 350 kcal / 1465 KJ
Fat: 32g (total), 18g (saturated)
Carbohydrates: 2g (total), 1g (sugars)
Protein: 12g
Fiber: 0g
Salt: 1g

Preparation

1.
In a large skillet, melt a tablespoon of butter over medium heat. Add the shallot and garlic, and sauté until translucent.
2.
Add the duck liver to the skillet and cook until browned on all sides. Remove from heat and let it cool slightly.
3.
In a food processor, combine the cooked liver, softened butter, port wine, salt, and black pepper. Blend until smooth and creamy.
4.
Transfer the mixture to a fine-mesh sieve and strain to remove any lumps.
5.
Pour the mousse into individual ramekins or a serving dish. Smooth the top with a spatula.
6.
Cover the dish with plastic wrap and refrigerate for at least 4 hours, or until set.
7.
Before serving, garnish with fresh herbs and serve with crusty bread or crackers.

Treat your ingredients with care...

Duck liver — Make sure to cook the liver until it is browned on all sides to ensure it is fully cooked and safe to consume.
Port wine — Use a good quality port wine for the best flavor. If you prefer a stronger wine flavor, you can increase the amount slightly.

Tips & Tricks

For a smoother texture, pass the liver mixture through a fine-mesh sieve twice.
Serve the mousse with a sprinkle of sea salt on top for an extra burst of flavor.
If you prefer a stronger garlic flavor, add an extra clove of minced garlic to the mousse mixture.
Experiment with different herbs for garnish, such as parsley, chives, or thyme.
To make the mousse ahead of time, it can be refrigerated for up to 2 days before serving.

Serving advice

Serve the Duck Liver Mousse with Port Wine chilled, alongside crusty bread or crackers. Allow the mousse to come to room temperature for a few minutes before serving to enhance the flavors.

Presentation advice

To create an elegant presentation, spoon the mousse into individual ramekins and smooth the top with a spatula. Garnish with a sprig of fresh herbs and serve on a platter with sliced baguette or a variety of crackers.