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Duckweed Mousse I

Cook time: 0 min.
Servings: 4 portion(s)

Ingredients for Duckweed Mousse I

1dlDuck or goose fat
1Bay leaf
100gSmall raisins or currants
2tbspBalsamic vinegar
250gUnsalted butter
4Lemon slices
4Small artichokes
500gDuck liver

Instructions for Duckweed Mousse I

To prepare the Duckweed Mousse I recipe, please follow these instructions:

Boil the artichokes in salted water with lemon slices for 20-25 minutes. Let them cool off in a sieve. Pour cognac over the raisins and set them aside.

Heat greasy well through a saucepan and add purified duck liver, salt, pepper, bay leaf and thyme. Steps provide light pink (it still feels a bit soft). Blend liver, fat and spices along with butter and the excess cognac from the raisins. Press the mass through a sieve. Place half of the drops of raisins in a flat-bottomed bowl, place the mousse over and let it rest cold for 4-6 hours.

Boil the rest of the raisins with balsamic vinegar and let it cool a little.

Pick the nicest, large leaves of the artichokes and portion them together with the cleaned bottoms. Form the mousse for balls with a lukewarm eater, put them over the bottoms, balsamico raisins and drizzle with olive oil.