duck liver moose

6 servings
1 pounds Duck livers, cleaned
1 tablespoon Kosher salt
3 larges Shallots, chopped
1 ounce Brandy
1 tablespoon Fresh pepper
1 ounce Hazelnut liqueur
1 tablespoon Nutmeg
3 cups Heavy cream

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 325 to 350 until the center is firm to the touch. Serve as an appetizer or fist course with toasted French Bread slices.

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