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Sweet Mini Cones with Duck Liver Mousse

Ingredients: (makes 20)


  • Mix the stock with the red port wine and heat to 70°C.
  • Cool to 50°C and use to dissolve the gelatin.
  • Add the duck liver pâté and beat until you get a smooth mixture.
  • Sieve and cool to 30°C.
  • Mix with the lightly whipped cream and cool completely.
  • Fill the bottom of the Mini Cones with some raspberry jam.
  • Top with duck liver mousse.
  • Finish with blueberries and/or a pipette filled with red port.