Mousse de foie de pato al Oporto

This French classic combines duck liver, eggs, butter and milk into a creamy mixture that is infused with Port wine. The combination is vigorously mixed until it turns into a delicate, airy foam that is later cooked over a bain-marie bath. To preserve it, the mousse is topped with a thick layer of fat. Always served well chilled, mousse de foie de canard au Porto is mainly enjoyed as an appetizer accompanied by crispy, rustic bread, and it pairs best with light-bodied red wines or medium-bodied dry white wines.