Best 2 Duck Pate Mousse Recipes

Duck pâté and mousse are classic French dishes that are perfect for any occasion. Pâté is a type of meatloaf made with ground duck meat, while mousse is a light and airy spread made with duck liver. Both dishes are typically served with crackers or bread.

This article provides step-by-step instructions for making both duck pâté and mousse. The pâté recipe uses ground duck meat, pork fat, shallots, garlic, cognac, and spices. The mousse recipe uses duck liver, butter, shallots, garlic, cognac, and cream. Both recipes are relatively easy to make, but they do require some time and patience.

Once you've made your duck pâté or mousse, you can enjoy it in a variety of ways. Serve it as an appetizer with crackers or bread, or use it as a filling for sandwiches or wraps. You can also bake it into a quiche or terrine. No matter how you choose to serve it, duck pâté and mousse are sure to be a hit.

In addition to the pâté and mousse recipes, this article also includes a recipe for duck rillettes. Rillettes is a type of spread made with shredded duck meat. It's a great way to use up leftover duck meat, and it's perfect for sandwiches or wraps.

Whether you're a fan of duck or you're just looking for something new to try, this article has something for you. With its detailed instructions and helpful tips, you'll be able to make delicious duck pâté, mousse, and rillettes in no time.

Let's cook with our recipes!

DUCK LIVER PâTé

Duck Liver Pâté image

This may not be as good as a true foie gras, but it's similar enough in flavor for a dish that costs only pennies to make. Not only can the pâté be served on toast - it can also serve as a finish for a classic Beef Wellington or enhance a stuffing or a meat loaf.

Provided by Jacques Pépin

Categories Condiment/Spread Duck Cognac/Armagnac Fall

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

Number Of Ingredients 9

Ingredients

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)

Liver Foie Gras Mousse (Pâté) image

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

Ingredients

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.

Tips:

Choosing high-quality duck liver is key. Look for a liver that is plump, smooth, and free of any blemishes or discoloration.
Soaking the duck liver in milk helps to remove any impurities and mellows the flavor.
Cooking the duck liver gently is essential. Overcooking can make the liver tough and grainy.
Using a food processor fitted with a metal blade ensures a smooth and creamy texture for the pâté.
Season the pâté to taste. A combination of salt, pepper, nutmeg, and cognac is classic, but you can adjust the seasonings to your liking.
Chilling the pâté before serving allows the flavors to meld and develop.

Conclusion:

Duck pâté is a delicious and versatile dish that can be enjoyed as an appetizer, spread, or main course. With its rich, creamy texture and complex flavor, it is sure to impress your guests. Whether you are a seasoned chef or a beginner in the kitchen, this recipe is easy to follow and will produce a delicious and unforgettable dish. So, gather your ingredients, put on your apron, and let's get cooking!