All About D’Artagnan Mousse

Mousse is a French word meaning “lather” or “foam.” It can refer to a foamy hair product, or a decadent chocolate dessert. But let’s not get confused by chocolate mousse here. The mousse at D’Artagnan is definitely savory in nature.

When we say mousse, we mean liver mousse–an emulsified liver product, with a light, airy texture and creamy mouth feel. Liver mousse is a classic part of French cuisine, as evidenced by the fact that Julia Child offers a recipe for chicken liver mousse in her iconic cookbook “Mastering the Art of French Cooking.” You could make it at home, but we offer a full line of delicious mousses so that you don’t have to.

Packed in our signature oval terrine, our mousses can be served right from the package. Popular during the holidays, our creamy mousses are perfect for parties and picnics all year long, and are great to have on hand for snack-time cravings. Conjure up a quick meal with a crusty baguette, any terrine of mousse, and a few condiments. Add a bottle of wine and a salad for complete happiness.

Eating Mousse

Mousse is wonderful spread on toast points, crackers, or slabs of rustic bread, and is a must on a charcuterie platter, where its silkiness will complement dry-cured sausages and hams.

charcuterienew

At D’Artagnan we like our mousse simple and often.  Here is a short tour of the varieties we offer…

Mousse Truffée (troo-fey) – A standard at any D’Artagnan party, this silky mousse is made of livers from free-range, organic chickens and turkeys. Port wine adds flavor and refines the texture, and black truffles bring a luxurious, earthy flavor. This mousse is perfect for everything from canapés at a formal party to a picnic in the park.

Mousse Truffee.jpg

Peppercorn Mousse – starting with the same liver mousse base as above, we add cracked peppercorns instead of truffles, which bring a crunchy kick to this silky mousse. Easy to confuse on sight, but once you taste them both, you’ll know the difference between peppercorns and truffles!

Peppercorn mousse.jpg

Mousse Basquaise (bahs-kez) – this duck liver mousse is inspired by a traditional recipe from the Basque country in Southwest France. It combines duck fat and duck livers to create a creamy mousse that is accented in true Basque style with port wine and sweet roasted red bell peppers. We spread it generously on a baguette it in our Smoked Duck Banh Mi Sandwich recipe, pictured below.

smoked-duck-bahn-mi-vietnamese-style-sandwich-recipe

Mousse of Foie Gras – Regular chicken liver or duck liver might be acceptable in a mousse, but not in mousse of foie gras. True mousse of foie gras should contain only the fatty liver of a duck or goose, which is how it’s done at D’Artagnan. Ours is the only 100% foie gras mousse on the market. Serve it with fine crackers or fresh, slightly sweet bread like brioche, Pullman loaf or challah. A fruit compote or jam pairs well with this mousse, and be sure to add a sprinkle of salt before serving.  You can also enjoy mousse of foie gras in recipes like our Duck Wellington with Truffle Armagnac Sauce.

Mousse of foie gras.jpg

Medallion of Foie Gras – If you like mousse of foie gras, try this medallion of foie gras. It’s the same recipe as the mousse, only with the thrilling addition of black truffles. This one is not cooked in a terrine mold, but instead is formed in a plastic tube, so that perfect round slices (or medallions) can be cut from it, and served on toast. It can also be piped from the plastic sheath to form shapes, or to stuff pastry shells.

Medallion of foie gras open.jpg

We like to chill this medallion well, slice it into perfect rounds and place on top of a well-seared hot steak. Try that with your next filet mignon.

Tell us how you enjoy eating mousse… do you use it in recipes, or just enjoy it au naturel? Share photos of your meals with mousse on social media. Tag @dartagnanfoods on Facebook, Instagram or Twitter. We also love pinning! Explore our tasty boards on Pinterest.

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