Duck liver mousse with warm duck-fat financiers from State Bird Provisions: A Cookbook (page 193) by Stuart Brioza and Nicole Krasinski and J. J. Goode

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Mousse must be chilled at least 4 hours. Can substitute wildflower honey for orange blossom honey.

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