Mousse

Most of the world’s chefs use this name to define sweet desserts made from sugar, fruit or berry juices, whipped to a froth, with the addition of gelatin, agar or egg yolks. Chocolate, coffee or cocoa can also be added to this dish. However, it is not necessarily a dessert. According to the traditions of French cuisine, any airy whipped dish is called like that. How do you think what are we talking about? Of course, it is so-called mousse.

There are seven main types of foie gras exist, and only one of them distinguishes with its melting creamy taste and light airy texture. When it comes to these features, duck mousse is the real winner. Goose liver mousse can be prepared, too. Trying it, you might feel even softer taste. However, thanks to its rectilinear flavor, duck liver is more often used for cooking foie gras mousse and other foie gras dishes. It is no wonder that manufacturers worldwide prefer to use this exact type, when producing their products, as well as gourmets all over the world appreciate this specific flavor, which is obtained because of using exactly what they expect to be added – delicate pieces of duck liver.
Taking into consideration the manufacturing process of the best duck liver mousse, there are certain companies that deserve respect. Rougie and Terroirs d'Antan are the manufacturers you can rely on, as they gain the lead. To bring the example, duck foie gras mousse by Rougie is distinguished by such characteristics: 6 months shelf life (refrigerated); easy to remove from wrapper, as well as easy to slice; no pork but duck foie gras and fat, eggs and cream; ideal for appetizers and canapés; perfect to serve during the banquets, in hotels and busy restaurants. Thus, we can be sure that these companies possess the true knowledge of what is foie gras mousse and how to make it the most delicious in the world.
There are many interesting ways to present such appetizer, many delicacies to combine it with. You can purchase end-product that will be easier and maybe more comfortable for you, but we would also like to put an emphasis on another possibility of yours – try to cook it by yourself, using duck or goose fat. We have prepared one really interesting foie gras mousse recipe, so memorize the main ingredients: cubed duck liver, gingerbread, and whipping cream. For the sauce, you will need: honey, Armagnac, ground ginger, soy sauce, ground cinnamon, vanilla extract, and water. We suppose you are already interested, so, to find the directions of duck mousse recipe, visit our blog, and enjoy cooking process. We are sure you will perfectly manage to cook the dish, so that all your dearest and nearest are absolutely satisfied.
To make a conclusion, mousse de foie gras (or puree) is a real milestone of the French culinary traditions. Visit Marky’s to find the best foie gras mousse, including Mousse of Duck Foie Gras with Truffles and Mousse Royal by Rougie, Duck Mousse with Port Wine and Rillettes du Périgord by Terroirs d'Antan, as well as other delicious kinds of foie mousse.