EatSmarter exclusive recipe

Duck Liver Mousse

with Cider Jelly and Thyme
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Duck Liver Mousse

Duck Liver Mousse - A little aromatic luxury for a refined menu

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Health Score:
7,0 / 10
1 hr
ready in 5 h.
Ready in

Healthy, because

Even smarter

Nutritional values

One serving covers the daily requirement of vitamins B2 and B12, pantothenic acid and biotin - all of which support cell growth and ensure the regeneration of the skin. The requirement for vitamin A is also covered; however, the dose is too high for expectant mothers. Pregnant women are therefore better off without liver!

The cream in the style of the French "parfait" can be prepared particularly cheaply and with fewer calories with chicken liver; goose liver makes it even richer and more aromatic. In any case ideal with: toasted bread.

1 serving contains
(Percentage of daily recommendation)
Calorie296 kcal(14 %)
Protein19 g(19 %)
Fat17 g(15 %)
Carbohydrates12 g(8 %)
Sugar added0 g(0 %)
Roughage0.5 g(2 %)
Vitamin A13.4 mg(1,675 %)
Vitamin D1.1 μg(6 %)
Vitamin E1 mg(8 %)
Vitamin K2.5 μg(4 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂2.6 mg(236 %)
Niacin14.3 mg(119 %)
Vitamin B₆0.7 mg(50 %)
Folate346 μg(115 %)
Pantothenic acid6.5 mg(108 %)
Biotin190.9 μg(424 %)
Vitamin B₁₂21 μg(700 %)
Vitamin C24 mg(25 %)
Potassium300 mg(8 %)
Calcium30 mg(3 %)
Magnesium24 mg(8 %)
Iron8.6 mg(57 %)
Iodine5 μg(3 %)
Zinc2.7 mg(34 %)
Saturated fatty acids9.7 g
Uric acid254 mg
Cholesterol510 mg
Complete sugar8 g
Development of this recipe:


12 ozs fresh Duck liver
½ cup Cider (or apple juice)
1 shallot
½ Apple (about 100 grams)
2 sprigs thyme
2 ozs butter
½ cup Apple juice
2 Tbsps Whipped cream
2 sheets gelatin
How healthy are the main ingredients?
Apple juiceWhipped creamthymeshallotApplesalt

Kitchen utensils

1 Small pot, 1 Skillet, 2 Small bowls, 1 Plate, 1 Measuring cups, 1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Peeler, 1 Fine-mesh sieve, 1 Kitchen towel, 1 Food processor, 1 Slotted spatula, 1 Glass

Preparation steps

Duck Liver Mousse preparation step 1

Remove visible fat and connective tissue from duck liver. Rinse liver and pat dry.

Duck Liver Mousse preparation step 2

Cut liver into small pieces. Combine chopped liver with half of the cider in a bowl. Marinate in refrigerator for 1-2 hours.

Duck Liver Mousse preparation step 3

Peel shallot. Peel apple, remove core and cut into quarters. Finely dice shallot and apple.

Duck Liver Mousse preparation step 4

Rinse thyme, shake dry and pluck leaves. Finely chop half of the thyme. Set remaining thyme aside.

Duck Liver Mousse preparation step 5

Place liver in a sieve over a bowl and drain well. Reserve liquid.

Duck Liver Mousse preparation step 6

Heat 1 teaspoon butter in a skillet and sauté liver over medium heat for about 45 seconds. Remove and put on a plate.

Duck Liver Mousse preparation step 7

Place another 1 teaspoon butter in skillet. Sauté shallot, chopped apple and thyme for about 45 seconds. Add 2 tablespoons cider and the liquid collected from the liver and cook for about 1 minute.

Duck Liver Mousse preparation step 8

Add liver to skillet and bring to a boil briefly. Place liver mixture in a food processor.

Duck Liver Mousse preparation step 9

Melt remaining butter. Purée liver mixture until smooth, and with food processor running, slowly add melted butter in a thin stream to liver. Season with salt and pepper.

Duck Liver Mousse preparation step 10

Press liver mixture through a fine strainer or sieve, pressing with the back of a spoon. Let cool for 10 minutes. Stir in cold whipping cream. Fill 4 150 ml (approximately 5 1/4-ounce) glasses with the liver mixture.

Duck Liver Mousse preparation step 11

Tap the glasses several times on a towel or cloth to smooth out the surface. Cool in refrigerator for about 1 hour.

Duck Liver Mousse preparation step 12

Soak gelatin in cold water for 10 minutes. Boil remaining cider and apple juice, season lightly with salt and add reserved thyme leaves. Remove gelatin from water and dissolve into the hot liquid while stirring.

Duck Liver Mousse preparation step 13

Allow gelatin mixture to cool to room temperature and then pour carefully over liver mixture. Refrigerate for approximately 2-3 hours to set before serving.