Duck Liver Mousse |
||||||||||||
| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Trans Fat | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6-8 | ||||||||||||
| INGREDIENTS: | ||
| 6 duck livers | 4 tablespoons Courvoisier (cognac) | 1/2 stick butter |
| 1 tablespoon Michel Mix | 5 ounces goat cheese, softened | 5 ounces cream cheese, softened |
| 1 teaspoon kosher salt | 1 teaspoon freshly grated black pepper | Michel Mix: 1 medium bulb garlic, all cloves peeled |
| 3 shallots, peeled and cut in half | 1 large bunch parsley, washed, with most of the stems removed | 1 tablespoon kosher salt |
| 1 tablespoon olive oil | ||
| 1 | Marinate the livers in Courvoiser overnight. In a saute pan, melt the butter. Drain the livers, saving the liquid. Saute the livers and Michel Mix over low heat for 5 to 7 minutes. At the finish, turn the heat to high, and pour in the reserved liquid, which should flame up. Remove from heat and let stand for 10 minutes. In a food processor with the stell knife, blend the livers and juices with the cheeses, salt, and pepper. You can serve warm, spread on baguettes, or chill for later. |
| 2 | Michael Mix: Using the pulse mode, chop the garlic, shallots, and parsley with the salt with the steel blade of a food processor. You can also mince this finely with a good knife. Do not over process. Stir in the olive oil and reserve for use. |