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Mousse and mini brochettes of duck Foie Gras


Mousse and mini brochettes of duck Foie Gras

Preparation time: 20 min 

Level of difficulty :**

Ingredients for 4 people:

Mousse of Duck Foie Gras:

Sesame crispy:

  • 50g of flour
  • 10/15cl of beer
  • 15g of sesame seed
  • salt and pepper

 Meat juice reduced:


Mousse of Duck Foie Gras:

-In a casserole warm 10cl of cream and milk, blend the Foie Gras , and mix the whole preparation.

-Out of the fire, add the rest of cold cream, adjust the seasoning and pass the whole liquid in a strainer.

-Pour the Foie Gras cream in a “siphon thermo” of 50cl, screw 1 or 2 cartridge of Chantilly cream on the siphon and shake. Put in the fridge before serving.

Sesame crispy:

-Preheat the oven at 180°C (th6)

-Sieve the flour in a bowl, add some beer, one pinch of salt and pepper. Blend with a whisk until the liquid becomes an elastic pastry.

-Spread the pastry with a brush on a cooking cloth, sprinkle with sesame and put it in the oven 8/10 min.

-Cool it and put it in a hermetic box.

Meat juice reduced:

-Reduced 2/3 of the veal stock in a casserole at medium heat. Cool it.

-Make the brochettes with 4 cubes of Duck Foie Gras.

-Share the duck liver mousse in verrines, add the cold veal stock and the brochettes. End with a sesame crispy.


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