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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Cooking: Simmer woodcock livers with aromatics until just cooked through, about 6-8 minutes.
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Aromatics: Add shallots, thyme, and a splash of cognac.
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Deglazing: Deglaze with more cognac and reduce slightly.
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Processing: Blend the hot livers with butter until smooth.
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Straining: Push through a fine sieve for silky texture.
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Molding: Pack into small ramekins.
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Sealing: Cover with clarified butter to preserve.
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Chilling: Refrigerate for at least 24 hours before serving.
▶Watch the Recipe
See the techniques in action with our step-by-step video guide
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.
