A silky mousse of fresh duck livers marinated in Port wine.
Serving Tips: duck mousse can be served in or out of the terrine, on a cutting board with saucisson sec, cured meats like Spanish-style chorizo and saucisson de canard (see image). Add some cornichons for a crunchy addition!
Bread Pairings: Traditional French Baguette.
Wine Pairings: Gewurztraminer, Crémant de Bourgogne “Rosé”, Riesling.
How to unmold duck mousse? 1. Unstick duck mousse from terrine by pulling on the two sides. 2. Flip terrine upside down and press the top down while keeping pulling out on the sides.
