Duck Liver Mousse

Trim the duck liver, removing any membranes and ducts. Peel and finely dice the shallots. Peel and grate the ginger.

In a saucepan, sauté the shallots in 20 g of duck fat over medium heat for 5 minutes. Add the duck liver and sear over high heat until golden brown, about 5 minutes. Pour in the white wine, bring to a boil, and simmer for 3 minutes. Stir in the heavy cream and grated ginger, then season with salt and pepper. Cook for another 10-15 minutes over medium heat. Turn off the heat and let the duck liver cool right in the pan.

Transfer the warm liver, shallots, and half of the sauce from the pan into a food processor. Process for 2 minutes, then add the slightly softened butter pieces. Blend for another 2-3 minutes until completely smooth (if the mousse is too thick, add a bit more of the reserved sauce).