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For garnish
Mousse de foie de canard
1 Duck liver mousse (50% duck foie gras)
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1 bread from the baker (to make very thin slices)
A little clarified butter (heat the butter and keep only the light part)
For the garnish
100g of strawberries
1 pinch of sugar
2 tablespoons of balsamic vinegar
Sichuan pepper
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Preparation of the sauce

Cut the strawberries into pieces, add the sugar and film the whole.


Put in a bain-marie for 20 minutes.


Keep the pieces aside and collect the juice from the strawberries, mix with the vinegar and pepper then heat slightly to thicken the sauce.


Cut the pieces of strawberries set aside previously, add a little vinegar and pepper.

For garnish

Put your bread in the freezer for 1 hour, then cut very thin slices and form triangles.


Spread a little clarified butter on each triangle and place them between 2 baking sheets. Bake 10min at 180 ° C.


Cut the Duck Liver mousse into 1/2 cm slices.


Find this recipe on video, for a better experience activate the subtitles