Mousse Of Duck Liver Recipe
Yield: 20 servingsRecipe by luhu.jp
Ingredients:
2 cup: Aspic Jelly **,
MOUSSE
2 lbs: Liver, duck, chopped
Salt,
2 cup: Cream, heavy
Pepper, black
10 each: Gelatin leaves,
Pepper, cayenne
4 ounce: Butter,
1 dash: Juice, lemon
2 tbsp: Shallots, chopped
2 cup: Aspic jelly, see above
1 cup: Port,
1 each: Thyme, sprig
1/2 cup: Cognac,
Toasts, French bread
** See recipe for Aspic Jelly., (Note: Flavored aspic can be
Directions:
made from scratch, or use Knorr Swiss aspic flavored with 1 ounce
each of Port and Cognac.)
Soak the gelatin leaves in cold water.
Cover the bottom of a pate mold with 1 cup of flavored aspic.
Put the mold in the refrigerator and let it sit until the aspic
hardens, approximately 15 - 20 minutes.
In a large saute pan, slowly cook the butter, thyme, and
shallots for 2 minutes. Add the duck liver and cook until done rare.
Salt and pepper to taste.
Add 1 cup of the port wine, flame, and cook for another two
minutes. Pour the mixture into the bowl of a food processor.
In a saute pan, heat the cream over medium heat then drain the
gelatin leaves and add them top the cream.
Add the gelatin and cream to the liver mixture in the food
processor. Puree the mixture for one minute. Strain through a sieve
into a large bowl. Whisk.
Add 1/2 cup cognac, lemon juice, salt, pepper, and cayenne to
taste. Mix thoroughly, place in the mold and cool for 2 hours in
refrigerator.
Pour the remaining cup of flavored aspic over the top of the
liver mixture in the mold. Return the mold to the refrigerator for
15 minutes until the aspic hardens.
Unmold, slice, serve on cold plates with toasts.
Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Max Schacher, Le Coquelicot, Ross, Marin County, CA
From: Rob Stewart Date: 09-09-94
Source from luhu.jp
each of Port and Cognac.)
Soak the gelatin leaves in cold water.
Cover the bottom of a pate mold with 1 cup of flavored aspic.
Put the mold in the refrigerator and let it sit until the aspic
hardens, approximately 15 - 20 minutes.
In a large saute pan, slowly cook the butter, thyme, and
shallots for 2 minutes. Add the duck liver and cook until done rare.
Salt and pepper to taste.
Add 1 cup of the port wine, flame, and cook for another two
minutes. Pour the mixture into the bowl of a food processor.
In a saute pan, heat the cream over medium heat then drain the
gelatin leaves and add them top the cream.
Add the gelatin and cream to the liver mixture in the food
processor. Puree the mixture for one minute. Strain through a sieve
into a large bowl. Whisk.
Add 1/2 cup cognac, lemon juice, salt, pepper, and cayenne to
taste. Mix thoroughly, place in the mold and cool for 2 hours in
refrigerator.
Pour the remaining cup of flavored aspic over the top of the
liver mixture in the mold. Return the mold to the refrigerator for
15 minutes until the aspic hardens.
Unmold, slice, serve on cold plates with toasts.
Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Max Schacher, Le Coquelicot, Ross, Marin County, CA
From: Rob Stewart Date: 09-09-94
Source from luhu.jp