Mousse Of Duck Liver

Recipe Ingredients

2 cups	474ml	Aspic jelly **
		Mousse
2 lbs	908g / 32oz	Liver - duck, chopped
2 cups	474ml	Cream - heavy
10		Gelatin leaves
4 oz	113g	Butter
2 tablespoons	30ml	Shallots - chopped
1 cup	237ml	Port
1/2 cup	118ml	Cognac
		Salt
		Pepper - black
		Pepper - cayenne
1		Juice - lemon
2 cups	474ml	Aspic jelly - (see above)
1		Thyme - sprig
		Toasts - French bread

Recipe Instructions

** See recipe for Aspic Jelly. (

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 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 - 20 minutes.

In a large saute pan, slowly cook the butter, thyme, and shallots for 2 minutes. Add the duck liver and cook until done rare. 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 saute 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. Puree the mixture for one minute. Strain through a sieve into a large bowl. Whisk.

Add 1/2 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.

Source:
Great Chefs of San Francisco, Avon Books, 1984 Chef: Max Schacher, Le Coquelicot, Ross, Marin County, CA

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