Mousse of Duck Liver from Chef Max Schacher

Sparkling aspic gives a warm glow to this terrine of duck liver. You make the aspic in two batches, one of which goes into the mold first and - after the mousse is unmolded - forms the top, the other of which forms the bottom. The mousse is flavored with thyme, port, and cognac, with a little cayenne pepper to pick up the pace.

[@tiamarciel8749]

I am eating pate for nutritional purposes and appreciated this video. Thank you.

[@bartelR]

That two handed tossing of the pans :O

[@fvrs3411]

double kill

[@user-ou7hz1ml5r]

excellent technique. I hate modern cooking demos

[@nosaltiesandrooshere7488]

👍 Danke fürs Hochladen! 👍 Thanks for uploading! 👍 Very good and beautiful, thank you! 👍 Sehr gut und schön, danke!

[@GoodNightnGoodLuck2u]

More like burnt French bread.

[@waynehowells6301]

GoodNightnGoodLuck2u I think he knew and just said fuck it lol.

[@brandonhitch749]

I was waiting to see this comment!!!🤣🤣🤣

[@aprillovejoy4567]

This looks rich and delicious.

[@nadia59]

Bread overly toasted , a hint of nutmeg added to the mix would be nice and I would add some white or black truffle .

[@seanmoran1894]

That's French brown on the bread... Black truffle is used to hide the fact you can't create a perfect mousse. Shave a few for a garnish but incorporate it in the dish and I will see your mousse on a supermarket shelf and watch it rot there. lol :)

[@nadia59]

Sean Moran Thanks I see , duck/goose liver mousse and terrine are my specialty by the way .

[@seanmoran1894]

***** I'm sorry to hear that. Life must be dull. My specialty is cuisine.

[@michaelpoe2683]

cook in the background has time to lean, well then he has time to clean, lol

[@reneesanders7993]

Absolutely beautiful

[@rajam.yassin5152]

That's just exquisite...

[@209reppinstockton]

All that just to eat the beautiful creation with burnt ass bread.

[@brandonhitch749]

🤣🤣🤣

[@SharpUchi]

What else does this pair with besides bread?

[@zerocool6370]

He forgot to show him taking a torch to the bottom of the terrine before unmolding so it dosen't stick (why you can see it dripping when its unmolded) geletin melts under heat

[@blumpkinspicelatte4580]

Thanks Chef.

[@MrRezRising]

@seungoo79 No, but the chick in the background was..... ;)

[@ColFrankFitz]

Escoffier??

[@flyinggerbil]

yup.

[@erichkiparski314]

Haha, came down to check aaaaaaand first comment!

[@whereisevan]

all the things you are

[@TonyClarkGuitar]

Sorry but that's not toasted French Bread... it's burnt!

[@blumpkinspicelatte4580]

To me this dish looks gross. Looks like the premium loaf I feed my dog out of the can. The concept is so unappetizing, but then again what do i know.

[@christopherfuller7613]

that bread is burnt