This is a print preview of "Mousse Of Duck Liver" recipe.

Mousse Of Duck Liver Recipe
by Global Cookbook

Mousse Of Duck Liver
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  Servings: 12

Ingredients

  • 2 c. Aspic Jelly **
  • 2 lb Liver, duck, minced
  • 2 c. Cream, heavy
  • 10 x Gelatin leaves
  • 4 ounce Butter
  • 2 Tbsp. Shallots, minced
  • 1 c. Port
  • 1/2 c. Cognac
  •     Salt
  •     Pepper, black
  •     Pepper, cayenne
  • 1 dsh Juice, lemon
  • 2 c. Aspic jelly (see above)
  • 1 x Thyme, sprig
  •     Toasts, French bread

Directions

  1. See recipe for Aspic Jelly. (Note: Flavored aspic can be made from scratch, or possibly use Knorr Swiss aspic flavored with 1 oz each of Port and Cognac.)
  2. Soak the gelatin leaves in cool water.
  3. Cover the bottom of a pate mold with 1 c. of flavored aspic. Put the mold in the refrigerator and let it sit till the aspic hardens, approximately 15 - 20 min.
  4. In a large saute/fry pan, slowly cook the butter, thyme, and shallots for 2 min. Add in the duck liver and cook till done rare. Salt and pepper to taste.
  5. Add in 1 c. of the port wine, flame, and cook for another two min.
  6. Pour the mix into the bowl of a food processor.
  7. In a saute/fry pan, heat the cream over medium heat then drain the gelatin leaves and add in them top the cream.
  8. Add in the gelatin and cream to the liver mix in the food processor.
  9. Puree the mix for one minute. Strain through a sieve into a large bowl. Whisk.
  10. Add in 1/2 c. cognac, lemon juice, salt, pepper, and cayenne to taste.
  11. Mix thoroughly, place in the mold and cold for 2 hrs in refrigerator.
  12. Pour the remaining c. of flavored aspic over the top of the liver mix in the mold. Return the mold to the refrigerator for 15 min till the aspic hardens.
  13. Unmold, slice, serve on cool plates with toasts.