Best Liver Foie Gras Mousse Pâté Recipes

Duck Liver Pâté image

Provided by Jacques Pépin

Yield Makes 1/2 cup, enough for about 16 toasts

Number Of Ingredients 9

3 ounces duck fat
1 large shallot, peeled and coarsely chopped (2 1/2 tablespoons)
1 duck liver (about 3 ounces), cut into 1-inch pieces
1/4 teaspoon herbes de Provence
1 clove garlic, peeled and crushed
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon Cognac
16 1/4-inch-thick horizontal slices from a small baguette, toasted

Steps:

1. Place duck fat in a skillet, and cook over medium to high heat for 4 to 5 minutes, until the fat has melted and some of it has browned.
2. Add the shallots, and cook for about 30 seconds, stirring occasionally. Add the liver, herbes de Provence, and garlic, and cook over medium to high heat for 1 1/2 to 2 minutes, stirring occasionally. Add the salt and pepper.
3. Transfer the mixture to a blender, add the Cognac, and blend until liquefied. If a finer textured pâté is desired, push the mixture through the holes of a strainer with a spoon. This will yield 1/2 cup. Let cool for at least 1 1/2 hours, then cover and and refrigerate until serving time.
4. Spread the pâté on the toasted baguette slices, and serve. The pâté will keep, well covered, for 3 to 4 days.

Liver Foie Gras Mousse (Pâté) image

Provided by Leianne C

Time 1h15m

Number Of Ingredients 8

1 large fattened duck or goose liver
1/2 c dry, imported sherry
1 pinch ground cloves
10 juniper berries crushed
2 shallots, minced
1 tsp sea salt
1/2 Tbsp ground white pepper
1/2 c heavy cream, whipped to hold soft peaks

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.