Traditional Duck Mousse
Ingredients
- 20 gRendered duck fat (melted)
- 1.3 pcShallot (finely minced)
- 33.3 mlMarsala (for deglazing)
- 100 gUnsalted butter (cold, cubed)
- 33.3 mlLiquid cream (room temperature)
- 0.7 tspGray sea salt (fine)
- 0.7 pinchBlack pepper ground
- 0.7 pinchAllspice
- 200 gDuck liver (cleaned and deveined)
Method
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.
- 1
Melt the duck fat in a pan. Add the minced shallots and let them become translucent without any browning. They should be soft.
- 2
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for 4 to 5 days in the refrigerator in an airtight container.
