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