Brandied Duck Liver Mousse With Creole Mustard Sauce

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Duck livers - cleaned, and
		Rinsed in cool water, patted dry
1 cup	237ml	Whole milk
4 teaspoons	20ml	Vegetable oil
1 cup	62g / 2.2oz	Chopped yellow onions
1 1/2 teaspoons	7.5ml	Dried thyme
4		Bay leaves
1 1/2 teaspoons	7.5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground white pepper
1/4 cup	59ml	Brandy
12 oz	340g	Cream cheese - softened
3		Unsalted butter - softened
		Creole Mustard Sauce
1		Egg yolk (large)
1 1/2 teaspoons	7.5ml	Soy sauce
1 1/2 teaspoons	7.5ml	Creole mustard
		= (or other hot whole-grain mustard)
1 1/2 teaspoons	7.5ml	Worcestershire sauce
1/8 teaspoon	0.6ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
3/4 cup	177ml	Vegetable oil
		French bread croutons or crackers - as accompaniment

Recipe Instructions

In a bowl, combine the livers and milk to cover. Soak, refrigerated, for at least 8 hours or overnight. Drain well.

In a large, heavy skillet, heat the oil over medium-high heat. Add the livers, onions, thyme, bay leaves, 1 teaspoon of the salt, and the white pepper. Cook, stirring occasionally, until the livers are just slightly pink and the onions are soft, about 5 minutes. Carefully add the brandy and cook until the liquid is evaporated and the livers are cooked through but still tender.

Remove from the heat and spread on a large plate to cool. Transfer to a food processor. Add the cream cheese and butter, and process on high speed until smooth. Add the remaining 1/2 teaspoon of salt and pulse to blend.

Line a 5-cup loaf pan (8 1/2- by 4 1/2- by 3-inch) with plastic wrap, leaving an overhang of several inches. Spoon the mixture into the terrine, smoothing out with a rubber spatula. Wrap the terrine with the overhanging wrap and chill until firm, at least 8 hours.

To serve, unwrap the terrine, lift from the mold, and slice with a sharp knife. Place 1 slice on each plate with a heaping tablespoon of the mustard sauce and serve with the croutons or crackers.

For the Creole Mustard Sauce: In a blender or food processor, combine the egg yolk, soy sauce, Creole mustard, Worcestershire, salt, and pepper, and process for 20 seconds on high speed.

With the machine running, add the oil through the feed tube in a steady stream and process until it is smooth and thick. Adjust the seasoning, to taste.

This recipe yields 5 cups; 10 to 12 servings.

Caution: The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell."

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1F31) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.