Mousse of Duck Liver with Aspic Jelly

Name: Mousse of Duck Liver with Aspic Jelly
Cook time: P2H
Total time: P6H
Yield: 20
Cuisine: San Francisco
Ingredients: water; beef soup bones; carrots; celery stalks; parsley sprigs; shallots; onions; bay leaves; thyme; rosemary leaves; salt and black pepper; cognac; port wine; duck livers; cream; gelatine leaves; butter; shallots; port wine; cognac; salt and black pepper; cayenne pepper; juice; aspic jelly; thyme

Submitted by dsilver2

Mousse of Duck Liver with Aspic Jelly recipe

YIELD

20 servings

PREP

20 min

COOK

2 hrs

READY

6 hrs

Ingredients

Aspic jelly

CUPS WATER

POUND BEEF SOUP BONES *

CARROTS
finely chopped *

CELERY STALKS
finely chopped *

PARSLEY SPRIGS *

SHALLOTS
chopped *

SMALL ONIONS
not peeled

BAY LEAVES *

PINCH THYME *

PINCH ROSEMARY LEAVES *

SALT AND BLACK PEPPER
to taste *

OUNCE COGNAC

OUNCE PORT WINE

Mousse

POUNDS DUCK LIVERS
chopped *

CUPS CREAM
heavy

GELATINE LEAVES
2 1/2 tbsp granulated gelatine *

OUNCES BUTTER

TABLESPOONS SHALLOTS
chopped

CUP PORT WINE *

CUP COGNAC *

SALT AND BLACK PEPPER
to taste *

CAYENNE PEPPER
to taste *

DASH JUICE
lemon *

CUPS ASPIC JELLY
(see above) *

THYME
sprig *

Directions

Jelly:

Put the water, bones, beef, vegetables and spices in a pot and simmer for 2 hours. Skim the fat off the surface and strain the liquid. Stir in port and cognac.

Check the consistency of the aspic by pouring ½ ounce on a plate and refrigerating for 10 minutes. If the aspic is not hard enough, add 2 to 3 tablespoons of unflavored gelatin to the pot.

Mousse:

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 to 20 minutes.

In a large sauté pan, slowly cook the butter, thyme, and shallots for 2 minutes. Add the duck liver and cook until done rare. Add 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 sauté 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. Purée the mixture for one minute.

Strain through a sieve into a large bowl. Whisk. Add ½ 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.