Duck Liver Mousse & Cured Duck

Find our Gizzards, Livers and Hearts here for all of your culinary adventures!


Duck Liver Mousse 

Adapted from a Chicken Liver Recipe from Mark Bittman and Sam Sifton of the NY Times Cooking 
-Approx 2 lbs of liver, cleaned and trimmed 
-2 cups dry red wine
-salt & pepper to taste
-6 tablespoons of unsalted butter
- 1 med onion, or two small, peeled and finely chopped
-a healthy dash of chili powder, chipotle preferred

 -melt butter over medium heat. When melted, add onion and cook, stirring onion, about 10 minutes. Add the duck livers with chili powder and cook until lightly browned. Add the wine, and cook until there is about 1/4 cup of liquid remaining
-transfer to a food processor and pulse. It's ok if it's slightly coarse, but should be relatively fine. Season with Salt and Pepper
-put the mixture into small ramekins and place in refrigerator, to cool and set
-serve on a toasted bread, preferably with a side of grain mustard and some Cornichons


Featured Recipes:

Duck Bacon by Hank Shaw of Honest Food

Duck Heart Tartare by Andy Fenner of Crush

Confit Duck Gizzard with Thyme and Lemon by Ricardo Cuisine

Dry Cured Duck Prosciutto by The Healthy Foodie 

Duck Liver Pate by Gourmet Traveler