- 1 kg duck or possibly chicken liver
- 500 gm butter port, to taste
- 180 gm dry cranberries
- 15 gm salt
- 5 gm pepper
- 500 ml cream
- 3 Tbsp. honey
- 2 x fillets of duck, breast
- Preheat the oven to 325 degrees Fahrenheit.
- Put the cranberries to soak in 1/2 c. of port.
- Clean the livers carefully, picking out any veins and impurities. Drop them in the blender. Puree, add in the cream, whiz and then add in the softened butter. Be careful not to over whip the mix at this point as the butter will separate with any heat from the blender. Next, drain the port from the cranberries and add in it according to taste, along with the honey, salt and pepper. Press the mix through a fine sieve.
- Remove the fat from the duck breast fillets. Season the fillets with salt and pepper. Heat a small quantity of the fat in a cast iron skillet over a medium-high heat and when it is warm, drop the breasts in. Pan fry till browned on the outside and still pink in the middle, about 4 min depending on their thickness. Remove the duck breasts from the heat and dice.
- Now butter your ramekins and put a round of parchment paper in the bottom of each one. Pour in some of the liver mix, filling about one third of the ramekin. Then drop in a few pcs of diced duck breast, some cranberries and fill the ramekin to the top with liver mix. Cover the top of the ramekins with plastic wrap and put them in a baking dish. Fill the baking dish 2/3 full with warm water and bake the mousses in the oven for 12 to 14 min. Remove them from the oven, refrigerateand serve with toast points.
- Preparation time is 30 min, 3 hrs to chill.