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Duck liver mousse

A true classic with foie gras de canard from French cuisine. Delicious in combination with sweeter flavours.

Makes 1350g.

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Allergens and dietary requirements

  • Egg
  • Cow's milk
  • Lactose

Ingredients

450
g
duck livers
4
g
curing salt
60
g
duck glace
30
cognac
550
g
whipping cream
230
g
butter, melted, cooled
120
g
egg yolk
15
g
salt

Scale recipe

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