Bread and Spread – Duck Liver Mousse

You all know that I’m a food photographer. I’m so lucky to be able to work with some great and very talented people. Last spring, I met a wonderful baker-blogger, Katharina (Besondersgut), and also had the pleasure of photographing her book, the Schweizer Brot (Swiss Bread). As it turned out, we’re kindred souls and clicked in a heartbeat.  Our relationship turned from business to pleasure overnight. Since then, we were looking for an opportunity to work on a common project again.

It took us a few months, but we finally figured it out! We’re going to do a Bread and Spread project. Katharina is a wonderful baker -I’m amazed of her baking talent. She delivers the bread (sweet or savory), and I whip up a spread that goes with it. I could also call it as “food that are meant for each other”. Anyway, I’m very excited about it. In fact, here comes our first one. Ready? I’m a fan of liver, especially Foie Gras, and duck liver. I created a creamy, smooth delicacy, a duck liver pate with Malaga wine, that goes wonderfully with Katharina’s “Horseshoe” breads. It’s really something I recommend to try, and don’t forget a glass wine to go with it.

This is sponsored post in partnership with Kenwood Switzerland. All opinions are my own

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