Duck Liver Mousseappetizers 1 lb duck livers, cleaned 1 tablespoon kosher salt 2 to 3 large shallots, chopped 1 oz brandy 1 tablespoon fresh pepper 1 oz hazelnut liqueur 1 tablespoon nutmeg 3 cup 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. |
