LIVER FOIE GRAS MOUSSE (PâTé)
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)
Provided by Leianne C
Categories Meat Appetizers
Time 1h15m
Number Of Ingredients 8
Steps:
- 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.
- 2. Remove juniper and discard. Drain foie gras. Discard sherry.
- 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.
- 4. Pulse foie gras in food processor 20 seconds. Add whipped cream. Pulse. Scrape contents into bowl and refrigerate overnight, wrapping after 6 hours.
- 5. Serve with toast or sliced baguette. Serves 6-8 as an hors d'oeuvre.
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Ms Momota
[email protected]This mousse was a bit too rich for my taste, but it was still very good. I think I'll try making it with a different type of liver next time.
Beautiful beaches
[email protected]I'm not a big fan of liver, but I really enjoyed this mousse. It was so light and airy, and the flavors were just right. I would definitely make this again.
Sher qadir ali Sher qadir ali
[email protected]This mousse was perfect! It was so smooth and creamy, and the flavor was amazing. I loved the combination of liver and spices. I'll definitely be making this again.
Hamid Awan
[email protected]This mousse was a bit difficult to make, but it was worth the effort. It turned out so delicious! I'll definitely be making this again for special occasions.
Flavia Capponi
[email protected]I made this mousse for my family and they all loved it! It was so smooth and creamy, and the flavor was just right. I'll definitely be making this again.
usith Kanchana
[email protected]This mousse was a bit too salty for my taste, but it was still very good. I think I'll try reducing the amount of salt next time.
Phillip Legate
[email protected]I've been looking for a good liver mousse recipe for a while, and this one is perfect. It's so smooth and creamy, and the flavor is amazing. I'll definitely be making this again and again.
Peter Andayi
[email protected]This mousse was easy to make and turned out great! I loved the combination of flavors. I served it with crackers and it was a hit.
Joshua Mulinya
[email protected]This mousse was a bit too rich for my taste, but it was still very good. I think I'll try making it with a different type of liver next time.
Rana Hashim
[email protected]I'm not a huge fan of liver, but I really enjoyed this mousse. It was so light and airy, and the flavors were just right. I would definitely make this again.
Nori Howard
[email protected]This mousse is so good! I love the smooth, creamy texture and the rich, flavorful taste. I've already made it twice, and I'm sure I'll be making it again soon.
Md Sjib
[email protected]I made this mousse for a special dinner party, and it was a huge success. Everyone raved about how delicious it was. I'm so glad I found this recipe!
Khan Faraz
[email protected]This was my first time making liver mousse, and it turned out great! I followed the recipe exactly, and it was super easy to make. I'll definitely be making this again.
Aqeel Naseer
[email protected]I've never been a big fan of liver, but this mousse changed my mind. It was so light and airy, and the flavors were perfectly balanced. I'd definitely recommend this recipe to anyone who's looking for a new way to enjoy liver.
saed Halasa
[email protected]This liver mousse was a hit at my last party! It was so smooth and flavorful, and everyone loved it. I'll definitely be making it again.