A 1 l terrine is enough for 8 to 10 people.

Cut butter into pieces, melt in a saucepan, then bubble and set aside until lukewarm. Skim off the foam, pour the clear butter without sediment into a container with a spout.

Chop the tendons from the livers. Coarsely chop the thyme. Peel the orange thinly, cut the peel into shavings. Peel and roughly dice shallots.

Sauté shallots in a little clarified butter until soft, add orange shavings and thyme. Sauté livers lightly on both sides at low temperature. Sprinkle with pickling salt, add Madeira and cool a little.

Mix the liver with the entire contents of the pan in a hand mixer. Gradually add the whipped cream, eggs and butter alternately. Season the puree with salt and pepper and strain through a hair sieve.

Pour the mixture into a thick-walled baking dish and place in a boiling water bath. Cook in a heated oven at 150 °C (gas 1, convection oven 130 °C ) on the 2nd rack from the bottom for 1 hour.

Cool the mousse completely at room temperature. Put on it cooled, but not too cooled. Scrape off the gray surface before serving. Form dumplings with 2 spoons dipped in warm water and place on plates, garnish with lettuce leaves.

Serve with apple pizza and fig sauce (see recipes “Apple pizza (with duck liver)” and “Fig sauce (with duck liver)”).

Duck Liver Mousse – with Apple Pizza and Fig Sauce

Ingredients:

For garnish:

Instructions:

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