Duck Liver Flans with Caramel Vinegar Sauce from The Cooking of South West France by Paula Wolfert
Trim the livers to remove any green bile, fat, and sinews. Soak them in the milk in the refrigerator for at least 3 hours. Drain the livers and rinse under cold running water until the water runs c...
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Ingredients
- ½ cup heavy cream
- Caramel Vinegar Sauce
- 1 egg yolk, at room temperature
- 1½ cups milk, heated and kept warm
- Red wine vinegar
- Salt and freshly ground white pepper
- 1½ teaspoons unsalted butter
- 1 teaspoon Armagnac or Madeira
- Pinch of freshly grated nutmeg
- 2 whole eggs, at room temperature
- 1 tablespoon Duck Demi-Glace
- 1 small garlic clove, peeled
- 1 cup milk
- 4 duck livers or 5 blond chicken livers (see Note), trimmed
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