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Brandied Duck Liver Mousse with Creole Mustard Sauce Recipe

Brandied Duck Liver Mousse with Creole Mustard Sauce

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Average Rating:

Total Reviews: 2

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  • on April 11, 2010

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    I made it with calf and chicken (couldn't find fresh duck or goose liver and it came out amazingly tasty. Even the non-liver eaters had seconds.

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  • on April 11, 2009

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    I was doubting this recipe while I was cooking (I don't know why, but the results were even better than I had hoped. Thoroughly enjoyed this and look forward to serving it at my next dinner party!

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