Traditional Duck Mousse

A smooth texture that melts on the tongue, releasing the richness of duck. The mousse is sleek, glossy, with that characteristic aroma from the Marsala deglazing.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 343
• Protein: 10 g
• Carbs: 5 g
• Fat: 30 g

Ingredients

• 20 g Rendered duck fat ( melted )
• 1.3 piece Shallot ( finely minced )
• 33.3 ml Marsala ( for deglazing )
• 100 g Minimum butter sweet ( cold, cubed )
• 33.3 ml Liquid cream ( room temperature )
• 0.7 tsp Gray sea salt ( fine )
• 0.7 pinch Black pepper ground
• 0.7 pinch Allspice
• 200 g Duck liver ( cleaned and deveined )

Instructions

1. Sweating the shallots

   Melt the duck fat in a pan. Add the minced shallots and let them become translucent without any browning. They should be soft.

2. Searing the livers

   Increase the heat and toss the duck livers into the pan. Sear them quickly so they are browned on the outside but remain pink in the center. Overcooked liver becomes grainy.

3. Deglazing and reducing

   Pour in the Marsala to loosen the cooking juices. Let it reduce almost completely until the liquid coats the livers in a glossy syrup.

4. Blending and emulsifying

   Place the pan contents into a blender. Add cold cubed butter, cream, salt, pepper, and four-spice. Blend for a long time until you achieve a perfectly smooth and silky emulsion.

5. Potting and resting

   Pass the mousse through a fine sieve to remove impurities. Pour into a terrine, smooth the surface, and refrigerate for at least 12 hours so the texture sets.

Chef's tips

• Do not skip sieving; it is what distinguishes a rustic terrine from a chef's mousse.
• The butter must be very cold during blending to create a stable emulsion that doesn't split.
• Take the mousse out 15 minutes before serving so it regains its full suppleness.

Storage

Keep for 4 to 5 days in the refrigerator in an airtight container.