Festive verrine with Duck Liver Mousse & Sauternes Confit

A chic and ultra-simple recipe to make for an aperitif!

This verrine is a true delicacy for lovers of subtle and elegant flavors. It combines the smooth, light, and velvety texture of duck foie gras mousse with the sweetness of Sauternes confit for perfect balance. A few crumbled pieces of gingerbread add a spicy and crunchy note, while diced fresh pear provides a delicate, fruity touch.

Presented in successive layers in a clear glass jar, it impresses as much with its aesthetic appeal as with its rich flavor. Serve it as a starter or an appetizer for a truly refined tasting experience. A small piece of gingerbread as a garnish will enhance the entire dish.

Ingredients

·        Duck Liver Mousse (50% foie gras) ( Edouard Artzner)

·        Sauternes Confit (The Epicurean)

·        Crumbled gingerbread

·        Diced fresh pear

👨🍳 Preparation:

1.     Crumble a little gingerbread finely.

2.     Cut the pear into small cubes.

3.      Place a spoonful of duck liver mousse at the bottom of each glass.

4.     Add a spoonful of Sauternes confit.

5.     Sprinkle with gingerbread crumbs and diced pear.

6.     Repeat if you wish to create multiple layers.

7.     Serve chilled, perhaps with a small piece of gingerbread as a garnish.