How to prepare French duck liver mousse by Julia Child? - Savoury Trips

Name: How to prepare French duck liver mousse by Julia Child? - Savoury Trips
Ingredients: 400 gr duck liver or meat substitute or a little bit of everything; 1 smaller onion (or 2 scallions); 1 tablespoon butter + 110 gr melted butter additionally for decoration; 30 ml kognac; 1/4 teaspoon salt; 1/8 teaspoon pepper; 500 ml duck or chicken soup; 60 gr dry white wine or vermouth; 2 leaves of gelatine; a pinch of nutmeg; 200 gr chilled sweet cream; 3-4 drops of truffle flavored olive oil; If you have either duck liver, or a suitable meat, you need to remove all of the unwanted fibers or capillary.; Saute chopped onion at a medium heat for about 2 minutes. Onion should not turn brown while sauteed (sorted or stewed).; While the onion is sauteed, melt gelatin in white wine or vermouth in a separate dish.; Add chicken soup and gelatin into the sauteed onion and stew it together for 1 more minute.; Put it all together in a blender.; Add some more butter into the same pan and stew the duck liver (or any substitute) for about 5 minutes.; Add duck liver into the blender and mix it until it turns into paste.; Add cognac into the mixture (or wine in case you don't have cognac). Add salt, pepper, nutmeg and stir it all well.; Pour it all into jars and put it into the fridge to cool off.; It is optional if you want to get the sweet cream out of the fridge and hand whisk it to get twice its amount.; Thus whisked sweet cream combine with chilled pate or mousse, add a couple of drops or truffle flavored olive oil and put it back into the fridge for additional cooling until you serve it.; Serve it with crisp backed baguette and tomato.

savourytrips.com

Duck pate recipe by Julia Child. A simple preparation with key flavors and you get a real fine dinning appetizer.

View Original

Share this recipe:

Ingredients

400 gr duck liver or meat substitute or a little bit of everything
1 smaller onion (or 2 scallions)
1 tablespoon butter + 110 gr melted butter additionally for decoration
30 ml kognac
1/4 teaspoon salt
1/8 teaspoon pepper
500 ml duck or chicken soup
60 gr dry white wine or vermouth
2 leaves of gelatine
a pinch of nutmeg
200 gr chilled sweet cream
3-4 drops of truffle flavored olive oil
If you have either duck liver, or a suitable meat, you need to remove all of the unwanted fibers or capillary.
Saute chopped onion at a medium heat for about 2 minutes. Onion should not turn brown while sauteed (sorted or stewed).
While the onion is sauteed, melt gelatin in white wine or vermouth in a separate dish.
Add chicken soup and gelatin into the sauteed onion and stew it together for 1 more minute.
Put it all together in a blender.
Add some more butter into the same pan and stew the duck liver (or any substitute) for about 5 minutes.
Add duck liver into the blender and mix it until it turns into paste.
Add cognac into the mixture (or wine in case you don't have cognac). Add salt, pepper, nutmeg and stir it all well.
Pour it all into jars and put it into the fridge to cool off.
It is optional if you want to get the sweet cream out of the fridge and hand whisk it to get twice its amount.
Thus whisked sweet cream combine with chilled pate or mousse, add a couple of drops or truffle flavored olive oil and put it back into the fridge for additional cooling until you serve it.
Serve it with crisp backed baguette and tomato.