liver foie gras mousse (pâté)

Name: Liver Foie Gras Mousse (Pâté)
Prep time: 1 h
Cook time: 15 min
Yield: 6
Ingredients: 1 large - fattened duck or goose liver; 1/2 cup(s) dry, imported sherry; 1 pinch(es) ground cloves; 10 - juniper berries crushed; 2 - shallots, minced; 1 teaspoon(s) sea salt; 1/2 tablespoon(s) ground white pepper; 1/2 cup(s) heavy cream, whipped to hold soft peaks

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Leianne C

Cyberspace, SC

Updated on Jul 9, 2011

Foie gras literally translates as fat liver. Made from duck and/or geese livers. Try this easy treat for your next cocktail party. (Author:Andrew Zimmern)

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prep time 1 Hr

cook time 15 Min

method ---

yield 6-8 serving(s)

Ingredients

1 large - fattened duck or goose liver
1/2 cup dry, imported sherry
1 pinch ground cloves
10 - juniper berries crushed
2 - shallots, minced
1 teaspoon sea salt
1/2 tablespoon ground white pepper
1/2 cup heavy cream, whipped to hold soft peaks

How To Make liver foie gras mousse (pâté)

Step 1

Trim connective tissue and blood lines. Dice and place in zipper bag with sherry, cloves, and juniper berries. Let sit in fridge 24 hours.

Step 2

Remove juniper and discard. Drain foie gras. Discard sherry.
Step 3

Preheat large sauté pan to high. Sear foie gras 45 seconds and flip. Add shallots, salt, and pepper. Sear 30 seconds and flip. Repeat. Spill contents of pans on baking sheet. Cool 5 minutes.
Step 4

Pulse foie gras in food processor 20 seconds. Add whipped cream. Pulse. Scrape contents into bowl and refrigerate overnight, wrapping after 6 hours.
Step 5

Serve with toast or sliced baguette. Serves 6–8 as an hors d'oeuvre.
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