Duck mousse with Porto is a classic French preparation. Tasty and creamy, this delicacy should appear on all family gatherings’ menus. Delices d’Annie presents here its recipe. It is super easy to make. You will just need 10 minutes for the preparation and 50 minutes for cooking.
Delices d’Annie : Ingredients for 6 medium jar of mousse
– 500 g duck livers
– 300 g duck fat
– 1 egg
– 1 glass of Porto
– ½ ts salt
– ½ ts ground pepper
In the bowl of a blender, mix the livers, fat, egg, Porto, salt and pepper until the combination gets the mousse’s texture.
Pour the mixture into sterilized jars. Do not overfill the jars, because that may adversely affect the sterilization.
Place the jars in a water bath then put in a sterilizer, cook for 50 minutes at 180°C.
Let cool at room temperature, then store in the fridge.
To maximize its flavor, it is best to wait one month before opening.
For those who are allergic to eggs, a traditional version of this recipe involves cooking the duck liver in a salty and spicy soup before adding the Porto. Corn flour is then added as a thickener.
You can enjoy this duck mousse with Porto as entree with pickles or as an appetizer spread on canapés and gingerbread toasts. It is served chilled and traditionally paired with red wines such as Beaujolais, Médoc, Cabernet Sauvignon, or sweet wines like Montbazillac and Bonnezeaux…
If you’re not keen on cooking, you can order this duck mousse with Porto on Delices d’Annie’s website. We recommend you to purchase at the same time the wines you would like to enjoy with this mousse. We will be happy to ensure home delivery service for free.