Woodcock Liver Mousse
Woodcock Recipe
1Setup & Prepare
Cultural Context
This preparation elevates the woodcock's prized liver into a luxurious spread that represents the pinnacle of nose-to-tail cooking. French in technique but thoroughly American in execution, this mousse transforms what many consider the finest part of the bird into an elegant appetizer worthy of the most sophisticated dinner parties.
2Ingredients
Shopping List
3Cooking Instructions
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Liver Preparation: Clean livers carefully, removing any green spots or connective tissue. Pat completely dry.
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Cooking: Heat butter in heavy skillet over medium-high heat. Sauté livers until browned outside but still pink inside, about 2-3 minutes per side.
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Aromatics: Add shallot and garlic to pan, cooking until fragrant, about 1 minute.
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Deglazing: Add cognac carefully (may flame) and cook until alcohol evaporates.
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Processing: Transfer mixture to food processor. Add cream, salt, pepper, nutmeg, and mace. Process until completely smooth.
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Straining: For silky texture, press mixture through fine-mesh sieve, working with spoon to push through all solids.
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Molding: Pack into small ramekins or terrine mold. Smooth surface and tap to eliminate air bubbles.
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Sealing: Melt remaining butter and pour thin layer over surface to prevent oxidation.
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Chilling: Refrigerate at least 3 hours before serving. Serve with warm toast points and cornichons.
4Chef's Notes & Pairings
Chef's Notes
- Don't overcook the livers or they become grainy and bitter
- The cognac adds complexity but can be omitted if preferred
- Properly sealed mousse keeps 5-7 days refrigerated
Wine Pairing
A sweet Sauternes or aged Port provides the perfect counterpoint to the rich, mineral-forward liver flavors.
Nutrition Facts
Per serving: 125 calories, 8g protein, 9g fat, 2g carbohydrates. Nutrient-dense, luxurious appetizer.
