Duck monsoon recipe using the Thermomix
This duck mousse is truly delicious and, above all, very original due to its speed of preparation. This dish is quite surprising, as it closely resembles foie gras!
Ingredients · Servings 4
- 250g of small duck livers
- 1/4 bay leaf
- 6 peppercorns
- 150 g de Riesling
- 180 g of butter
- 1 tablespoon of Port or Cognac
- 1 1/2 teaspoons of salt
- 3 pinches of pepper
Method · 20 min
- Soak the well-cleaned poultry livers for 30 minutes in salted water.
- Place bay leaf, peppercorns, Riesling, and poultry livers in the bowl: 8 minutes at 80°, speed 1.
- When the timer stops, check if the livers are cooked and cook for another 2 minutes if they are still pink.
- Empty the bowl and drain the livers well.
- Return the livers to the bowl, add the butter cut into pieces, the Port, salt and fine pepper: blend for 40 seconds at speed 9 to 10 to obtain a liver mousse consistency.
- Place in a terrine and refrigerate for at least 2 hours before serving.
- You can accompany this monsoon with a fig chutney, Guérande salt and a good, crusty homemade bread.
