Duck egg foie gras mousse and manufacturing method thereof

摘要

The present invention relates to duck egg foie gras mousse and a manufacturing method thereof, including mixing duck eggs, sesame dressing, fresh cream, egg whites, foie gras, and wine that is boiled down, in a weight ratio of 500 : 65-95 : 190-290 : 110-190 : 110-190 : 11-19; pulverizing the mixture by a mixer, steaming the pulverized mixture in a steamer. According to the present invention, it is possible to enjoy a flavor of duck eggs without any sense of resistance, to eliminate inconvenience of cooking, to make it easy for anyone to cook and to harmonize all the ingredients including duck eggs. Thus, it is possible to provide a food containing a great nutritional value, with improved flavor and softness.