Duck Liver Mousse with Ginger

Duck liver, Shallot, Cream 35% fat, Butter, Dry white wine, Duck fat, Ginger, Table salt, Black pepper

Fry: 5 min. Heat on the stove: 5 min. To boil: 3 min. Cooking: 15 min. Blend with a blender: 2 min. Blend with a blender: 3 min. Chill in the refrigerator: 30 min. Chill in the refrigerator: 12 h. Slice: 5 min. Boil: 5 min. Cooking: 5 min. Heat on the stove: 2 min. Cool down: 5 min.

Trim the duck liver (400 g), finely chop the shallot (150 g), and grate the fresh ginger (20 g).

Measure the duck fat (80 g), set aside 20 g, and sauté the shallot in it over medium heat for 5 minutes. Add the duck liver, increase the heat, and cook for another 5 minutes until lightly browned.

Pour in the dry white wine (100 g), bring it to a boil, and cook for 3 minutes. Add the cream (150 g) and ginger, season with table salt (3 g) and black pepper (1 g), and cook over medium heat for 10–15 minutes. Remove from the heat and let the liver cool in the saucepan.

Transfer the warm liver, shallot, and half of the sauce to a food processor and blend for 2 minutes. Add the softened butter (150 g) in pieces and blend for another 2–3 minutes until smooth; if the mixture is too thick, add a little of the remaining sauce.

Transfer the mousse to a terrine, smooth the surface, and refrigerate for 30 minutes.

Melt the remaining fat, pour it over the mousse, and refrigerate for 12 hours.