🫙 From the Spice Rack
Mousse Of Duck Liver
2 c Aspic Jelly ** 2 c Cream, heavy Pepper, black 10 ea Gelatin leaves P...
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Ingredients7 items
Ingredients
- 2cup aspic jelly **
- 2cup cream, heavy pepper, black
- 10ea gelatin leaves pepper, cayenne
- 4ozbutter 1 ds juice, lemon
- 2tbsp shallots, chopped 2 c aspic jelly (see above)
- 1cup port 1 ea thyme, sprig
- 1/2cup cognac toasts, french bread
Directions
- 1
2 c Aspic Jelly ** -----------------------------------MOUSSE----------------------------------- 2 lb Liver, duck, chopped Salt 2 c Cream, he
- 2
Note: Flavored aspic can be made from scratch, or use Knorr Swiss aspic flavored with 1 ounce each of Port and Cognac.) Soak the gelatin lea
- 3
Cover the bottom of a pate mold with 1 cup of flavored aspic
- 4
Put the mold in the refrigerator and let it sit until the aspic hardens, approximately 15 - 20 minutes
- 5
In a large saute pan, slowly cook the butter, thyme, and shallots for 2 minutes
- 6
Add the duck liver and cook until done rare
- 7
Salt and pepper to taste
- 8
Add 1 cup of the port wine, flame, and cook for another two minutes