Mousse de Foies (Duck or Chicken Liver Mousse)

By James MacGuire

French Recipes

Charcuterie Recipes

Meat Recipes

The usual commercial mousse de foies, like related preparations of foie gras, cuts corners and is a way to use bits of perhaps inferior liver. The luscious texture of the intact liver is lost and no other equally appealing one takes its place. A carefully made mousse de foies, in contrast, gains its own parti…