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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
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 and freshly ground black pepper, to taste
- Chervil sprigs, for garnish
- Toast points, for serving
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