Duck Liver Mousse
Yield
6 servingsPrep
10 minCook
15 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
duck livers
cleaned |
* |
| 1 | tablespoon |
kosher salt
|
|
| 3 | large |
shallots
chopped |
*
|
| 1 | ounce |
brandy
|
|
| 1 | tablespoon |
black pepper
|
|
| 1 | ounce |
liqueur
hazelnut flavor |
|
| 1 | tablespoon |
nutmeg
|
|
| 3 | cups |
heavy whipping cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
duck livers
cleaned |
* |
| 15 | ml |
kosher salt
|
|
| 3 | large |
shallots
chopped |
*
|
| 28.9 | ml/g |
brandy
|
|
| 15 | ml |
black pepper
|
|
| 28.9 | ml/g |
liqueur
hazelnut flavor |
|
| 15 | ml |
nutmeg
|
|
| 7.1E+2 | ml |
heavy whipping cream
|
|
Directions
Put liver, shallots, pepper, nutmeg, salt, brandy and liqueur in food processor and puree.
With machine on add 3 cups heavy cream.
Strain through a fine sieve.
Bake in water bath at 350℉ (180℃). until the center is firm to the touch.
Serve as an appetizer or fist course with toasted French Bread slices.
