Duck liver mousse
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Duck livers, cleaned |
| 1 | tablespoon | Kosher salt |
| 2 | To 3 large shallots, chopped | |
| 1 | ounce | Brandy |
| 1 | tablespoon | Fresh pepper |
| 1 | ounce | Hazelnut liqueur |
| 1 | tablespoon | Nutmeg |
| 3 | cups | Heavy 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 325 to 350 until the center is firm to the touch.
Serve as an appetizer or fist course with toasted French Bread slices.