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Duck Liver Mousse

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Submitted by jeancybula

YIELD

6 servings

PREP

10 min

COOK

15 min

READY

30 min

Ingredients

1 453.6
POUND G DUCK LIVERS
cleaned *
1 15
TABLESPOON ML KOSHER SALT
3 3
LARGE LARGE SHALLOTS
chopped *
1 28.9
OUNCE ML/G BRANDY
1 15
TABLESPOON ML BLACK PEPPER
1 28.9
OUNCE ML/G LIQUEUR
hazelnut flavor
1 15
TABLESPOON ML NUTMEG
3 7.1E+2

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 133g (4.7 oz)
Amount per Serving
Calories 447 91% from fat
 % Daily Value *
Total Fat 45g 69%
Saturated Fat 28g 141%
Trans Fat 0g
Cholesterol 166mg 55%
Sodium 1214mg 51%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 2%
Sugars g
Protein 6g
Vitamin A 37% Vitamin C 2%
Calcium 9% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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