Duck Egg-Yolk Mousse

Name: Duck Egg-Yolk Mousse
Prep time: 10 min
Total time: 10 min
Yield: about ¾ cup (150 ml)
Cuisine: French Classic
Ingredients: about 4½ yolks (80 g) Egg Yolk; 8¼ cups (2000 ml) Water; about 1½ Tbsp (21 ml) Mayo; about 3 Tbsp (50 ml) Heavy Cream; about ¼ tsp (2 g) Salt

Independent adaptation of a publicly published Agustin Ferrando Balbi recipe. Not affiliated with, sponsored by, or endorsed by Agustin Ferrando Balbi.

CONDIMENT · PRAWNS & SEAFOOD

In the published recipe, this is the condiment for carabinero prawn & duck egg. The same recipe pairs it with Salmorejo, the salmorejo.

Balbi's duck egg-yolk mousse for carabinero prawn.

On the jar

DUCK

Method: blend
Yield: about ¾ cup
Ingredients: 5

Blender sauce. Cook from the recipe

Ratio

Water 2000 mlMayo 21 mlHeavy Cream 50 ml

Ingredients

Egg Yolkabout 4½ yolks (80 g)
Water8¼ cups (2000 ml)
Mayoabout 1½ Tbsp (21 ml)
Heavy Creamabout 3 Tbsp (50 ml)
Saltabout ¼ tsp (2 g)

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Duck Egg-Yolk Mousse wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

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Provenance

Agustin Ferrando Balbi. Spanish / Japanese. Cited awards include: Michelin 1* (Andō, Hong Kong; HAKU tenure).

Adapted from a Agustin Ferrando Balbi recipe (Agustin Balbi / FOUR Magazine (Andō carabinero & duck egg)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Agustin Balbi / FOUR Magazine (Andō carabinero & duck egg) (published as “Duck Egg-Yolk Mousse”). Full citation lives in Provenance.

Is it safe with raw egg yolk?

This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.

Companion jar