Duck Liver Mousse

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

INGREDIENTS:

Number of servings

Servings: 6 (SMALL TINS)

List of ingredients

400 g. (14 oz.) duck liver

2 tbs. finely chopped shallots

180 g. (6 ½ oz.) butter, plus extra butter for frying

Salt and pepper to taste

2-3 sprigs of oregano or thyme

1 tsp. honey

½ dl. (1,7 fl. oz.) melted duck fat

PREPARATION:

• 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.