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Duck Liver Gateau - Warm

This is nearly as good made with chicken livers, and can be made the day before and gently reheated in the microwave or a steamer – they will however lose a little of their wobble!

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Equipment: Food Processor or liquidiser. Four to six ramekins (depending on size) or similar oven-proof containers. Tin foil squares to cover them.


125g/4oz Duck or Chicken livers, carefully washed and with any sinews and green areas removed
1 small clove of Garlic, peeled
2 teaspoons (10ml) Flour
2 x medium Eggs
2 x medium Egg Yolks (freeze the whites for another time)
50ml/2 fl oz Double Cream
230ml/8fl oz Milk
a few grates of fresh Nutmeg
a little Salt and freshly-grated Black Pepper
a little soft Butter for lining the ramekins


1. Lightly butter the ramekins, and set them aside.
2. Set the oven to 180°/350°/Gas 4.
3. Puree the livers with the Garlic in a food processor or blender. Pour them into a big bowl or saucepan (so you can stir them vigorously without splashing).
4. Beat in the flour with a wooden spoon; followed by the eggs, egg yolks, cream, milk and seasonings.
5. Work this mixture through a sieve.
6. Pour the uncooked mousse into your prepared ramekins; don't fill them more than ¾ full – even if you have some mixture left over – as the level will rise.
7. Cover each dish loosely with tin foil, to stop the tops browning.

 can be prepared ahead up to this point – keep in the fridge until needed.

8. Put the moulds in a roasting tray, and cook in the pre-heated oven for 30 minutes.
9. Remove from the oven. The mixture should have risen and be slightly coming away from the sides of the ramekins. A knife inserted into the middle will also come out clean. If unsure, cook for a further few minutes.

To Serve: leave to rest at room temperature for 2-3 minutes (the mousses will settle back slightly into their moulds). Run a knife around the sides of the moulds and turn upside-down on to individual serving plates.

Cover with a little sauce – 'White Wine and Spring Onion' or 'Tomato Coulis; warm' fit the bill well.

Recipe taken from 'Foolproof Entertaining' by Simon Scrutton.

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