Duck Liver Mousse with Cipolline Onions and Mushrooms
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.
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Cooking tools:
- Food processor
- Fine-mesh sieve
- Instant-read thermometer
- Loaf pan
- Plastic wrap
- Baking dish
- Skillet
- Oven
- Pot
- Mixing bowl
- Chef's knife
- Cutting board
- Spatula
- Measuring spoon
- Plate
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
- 4 tbsp. unsalted butter
- 18 cipolline onions, peeled
- 8 oz. chanterelle or morel mushrooms, cleaned
- 1⁄2 cup honey
- Kosher salt
- freshly ground black pepper
- Chervil sprigs, for garnish
- Toast points, for serving
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