Duck Liver Mousse with Cipolline Onions and Mushrooms | Saveur
In this creamy, refined version of liver and onions, from Toronto's The Black Hoof restaurant, ethereal duck liver mousse pairs with caramelized cipolline onions and mushrooms.
Ingredients
- 8 oz. duck liver, chopped
- 1 oz. cognac
- 1 1 ⁄ 4 cups heavy cream
- 6 tbsp. unsalted butter, cubed
- 1 1 ⁄ 2 tsp. kosher salt
- 3 egg yolks
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