Duck Liver Mousse with Ginger
Duck liver and butter provide complete protein, vitamin A, and richness, while ginger and dry white wine add a warm aromatic note. After blending and chilling, the mousse becomes smooth, firm, and easy to spread.
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.
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