Mousse, Duck Liver


Shipping calculated at checkout

Only 3 left!

Duck Liver Mousse: blueberry gelee, aleppo, pink peppercorn

One wood-fired pita


Duck Liver Mousse (duck liver, bacon, shallot, garlic, white wine, sherry vinegar, maple syrup, salt, pink salt, butter, eggs, cream, blueberry, gelatine, sugar, aleppo chili, pink peppercorn)

Pita (whole milk, water, yeast, sugar, extra virgin olive oil, salt, “00” flour, bread flour) Spice Blend (zata’ar, sumac, maldon salt)

Recipe Instructions:

1. Thaw Duck Liver Mousse prior to use. For best results, remove from fridge at least 1 hour prior to consumption
2. Preheat oven to 350°F
3. Warm Pitas for 3 min, turn over and warm and additional 3 min
4. Brush with olive oil (not included) and season with spice blend

From the culinary creators who brought sunny SoCal to Toronto with Insta-worthy La Palma, comes their second collaboration—Constantine. Craig Harding & Alexandra Hutchison (formerly Campagnolo) and Jack and Domenic Scarangella and Steve Christian (Mercatto) pay homage to the diverse, stimulating and primal cuisine of distinct regions of the Mediterranean.

Constantine’s menu, spearheaded by Chef Craig Harding, highlights local ingredients at the peak of season presented in thoughtfully-inventive dishes, where striking and aromatic flavours reign. A wood-burning oven and hearth anchor the kitchen, churning out crispy pizzas alongside expertly roasted and lightly smoked meat and seafood. Like La Palma, vegetable dishes take centre stage with family-style dining encouraged. Equally important to the food presented at Constantine is the meticulously designed wine program featuring a curated mix of old world balanced with fresher modern wines.

Located inside The Anndore House, the restaurant and bar cultivate an intimate and inviting atmosphere creating a gathering place for local residents and guests of The Anndore House, as well as a destination spot for anyone looking for a generous dining experience full of the familiar and exotic.