Instructions

1. 1

   Step 1: Chop the smoked duck breast into small pieces.

2. 2

   Step 2: Place the duck pieces, cream cheese, and crème fraiche in a food processor.

3. 3

   Step 3: Add 50 ml of Laphroaig or another smoky Islay Scotch.

4. 4

   Step 4: Blend until a smooth mousse is formed.

5. 5

   Step 5: Season with salt, pepper, and a pinch of cayenne pepper.

6. 6

   Step 6: Let the mousse set in the refrigerator for at least 2 hours.

7. 7

   Step 7: Scoop the mousse onto a plate and garnish with fresh chives and toasted pecans.

8. 8

   Step 8: Serve with crispy toast or fine crackers.

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