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  • Duck Liver Mousse
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    By Andreas Viestad

    Duck Liver Mousse

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    When you make a rich duck liver mousse like this it’s almost like making foie gras. You can also use chicken liver.

    Servings: 6 (SMALL TINS)

    PREPARATION:

    • 1

      Season the liver with salt and pepper. Sauté the liver and shallots in butter in a hot pan until a nice crust forms on the liver, but it is still pink inside. Place in a blender.

    • 2

      Add the butter, herbs and honey to the pan and cook until nothing else is stuck to the bottom of the pan.

    • 3

      Add the butter mixture to the liver in the blender and blend to form a smooth mousse. Add more salt, pepper, honey or herbs to taste, if required.

    • 4

      Turn the liver mixture out into small tins. Cover with a thin layer of melted duck fat and place in the fridge for a couple of hours or overnight.

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  • When you make a rich duck liver mousse like this it’s almost like making foie gras. You can also use chicken liver.

    Servings: 6 (SMALL TINS)

    PREPARATION:

    • 1

      Season the liver with salt and pepper. Sauté the liver and shallots in butter in a hot pan until a nice crust forms on the liver, but it is still pink inside. Place in a blender.

    • 2

      Add the butter, herbs and honey to the pan and cook until nothing else is stuck to the bottom of the pan.

    • 3

      Add the butter mixture to the liver in the blender and blend to form a smooth mousse. Add more salt, pepper, honey or herbs to taste, if required.

    • 4

      Turn the liver mixture out into small tins. Cover with a thin layer of melted duck fat and place in the fridge for a couple of hours or overnight.

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