State Bird Provisions is one of San Francisco’s culinary crown jewels. Michelin-starred chefs Stuart Brioza and Nicole Krasinski continually wow their guests with menus that borrow from a wide world of techniques, ingredients and presentations, and create some of the most innovative and delicious plates in the country. This duck liver mousse on warm duck fat infused savory pastry will have people reaching for their phones. First one to Instagram wins!

Don’t forget to check out our recent interview with them on our Food Republic Today podcast!

For Nicole’s first attempt at financiers, little French almond cakes, she followed a recipe from a cookbook whose author called for cream and honey, and that unconventional rendition became her tradition. It stuck with her even after she eventually came across the classic version in Claudia Fleming’s The Last Course (spoiler alert: no cream, no honey). Since Nicole’s financiers were already deliciously wacky, she decided to take the fun one step further, substituting the brown butter with duck fat. In one of the earliest collaborations between the savory and pastry sides of the State Bird kitchen, we paired the sweet cake with an unexpected French friend: duck liver mousse.

Both components are simpler than you might think. For the financiers, you mix a simple batter in a bowl and bake it in little molds. For the mousse, you make a duck liver milk shake (that’s how we think of it), bake it, then blend in lots of butter. When you swipe a warm financier through the satiny mousse, each bite makes the same delicious sense as buttered cornbread (more so if the mousse is smeared on top with a sprinkle of sea salt and pepper). The mousse makes more than you need at one serving. It keeps in an airtight container in the fridge for up to 3 days.

Reprinted with permission from State Bird Provisions: A Cookbook