PANTRYFLEX

blend · mousse

★ STARRED KITCHENPrep 10 min

Fernrow Duck Egg-Yolk Mousse

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

From a starred kitchen.

Ratio

Ratio by volume: Water 2000 ml, Mayo 21 ml, Heavy Cream 50 ml
Water 2000 mlMayo 21 mlHeavy Cream 50 ml

Ingredients

  • Egg Yolk — 4 duck eggs (yolks only)
  • Water — 2 L water + 40 g salt (boil bath)
  • Mayo — 20 g mayonnaise
  • Heavy Cream — 50 ml whipped cream
  • Salt — seaweed salt (2 g)

Method

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

Companion jar

Fernrow 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:

4 kitchens · 5 stars · 4 national awards

Build the companion jar

First run is small.

Leave an email and we’ll hold a jar with its companions on it.

Provenance

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

Originally published as Duck Egg-Yolk Mousse.

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

More from this kitchen

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?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

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.

Companion jar