Quench MagazineMousse Of Duck Liver | Main Dish | Quench Magazine
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Cooking tools:
- Food processor
- Pate mold
- Fine-mesh sieve
- Saute pan
- Refrigerator
- Stove
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Plate
Ingredients
- 2 c Aspic Jelly **
- 2 lb Liver, duck, chopped
- Salt
- 2 c Cream, heavy
- Pepper, black
- 10 ea Gelatin leaves
- Pepper, cayenne
- 4 oz Butter
- 1 ds Juice, lemon
- 2 tb Shallots, chopped
- 2 c Aspic jelly (see above)
- 1 c Port
- 1 ea Thyme, sprig
- 1/2 c Cognac
- Toasts, French bread
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