Duck Liver Mousse


400g Duck liver (ca 1 piece)

1 Tbsp Duck fat or Butter

1 Shallot, diced

1 Garlic, minced

1 tsp fresh Thyme

1 tsp fresh Chive

1 Tbsp Malaga wine



2 tablespoons of duck fat to cover the mousse

Prep.time: 10 Minutes

Cooking time: ca. 15 Minutes

You’ll need: Flexi beater


  1. Clean and prepare duck liver, cut out the veins and fat, and cut liver into cubes
  2. Add duck fat or butter, shallot and garlic in the bowl of the stand mixer.
  3. Attach flexi-beater and at 120C saute for 1 minute.
  4. Add the duck liver, chopped thyme and chive to the onion and cook it for another 4 minutes. Adjust salt and pepper according to taste.
  5. Take liver off the heat, transfer it to a blender, splash it with Malaga wine and blend until smooth.
  6. Fill the mousse into cups or glasses, top it with melted duck fat and refrigerate for a few hours.


Baked in partnership with Kenwood Switzerland

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