Porto infused liver mousse
Prep time
Cook time
Total time
You can make this recipe with the full amount of Port, you can also put more if you like strong flavours or less if it is too strong for you. This is a recipe with alcohol, a lot of it, so not for the kids. They usually don't like liver anyway.
Recipe type: Appetizer
Cuisine: French
  • 400g duck or chicken livers or both
  • 40g duck or goose fat
  • 3 twigs of thyme (small not 3 branches, 3 parts of a branch)
  • 1 twig of oregano (see picture)
  • 2 small √©chalotes or 1 big
  • Salt & pepper
  • 150ml port
  • 1 cap of Armagnac or Cognac
  • 200g butter
  • 70g thick cream
  1. Drain livers in a colander.
  2. Heat duck or goose fat in a frying pan on high.
  3. While it's heating, peel and cut echalote in cubes.
  4. When the fat just starts to smoke, tip livers (not échalotes). DO NOT STIR until they are seared to keep them intact. When well seared, tip echalotes & half the herbs. Using a spatula or even better tongs, delicately turn each liver over keep on cooking at medium temperature. They need to cook well but the inside has to remain pink and firm (see photos on the blog post). Cut one liver to check, if soggy.
  5. When cooked but pink and firm inside, take the bay leaves out. Pour everything in the food processor, goose fat and herbs.
  6. Add the remaining ingredients. Mix until completely liquid. If any piece is still intact, mix again or filter through a sieve.
  7. Pour in clean glass jars (such as Bonne Maman jam jars).
  8. Cover with plastic wrap making sure the wrap is touching the liquid.
  9. Refrigerate for at least 24h or even 2 days for a better, infused taste before eating. It lasts for 6 days in a well covered jar with plastic wrap and a lid.
Recipe by The Flo Show.com at http://www.thefloshow.com/porto-infused-liver-mousse/