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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.

Allergens & dietary requirements

  • Cow's milk
  • Lactose
  • Egg


  • 450 duck livers
  • curing salt
  • 60 duck glace
  • 30 cognac
  • 550 whipping cream
  • 120 egg yolk
  • 15 salt

Preparation method

  • Preheat the oven to 130°C.
  • Rinse the duck livers and pat dry well.
  • Sprinkle with the curing salt and refrigerate for 1 hour.
  • Then blend the duck stock and all the other remaining ingredients together in a blender. Pass through a fine sieve.
  • Pour into a baking tin lined with baking paper or cling film and cover with aluminium foil.
  • Now place the baking tin on a tray, filled halfway with water, in the oven.
  • Cook to a core temperature of up to 64°C.
  • Cool back in the refrigerator for at least 4 hours.

Serving suggestions

  • Delicious in a dish with components of chicken, pistachio, and honey.
  • Perfect with components of apricot, almond and rose.
  • Pairs well with porcini mushrooms, truffle, and Parmesan.