How to prepare French duck liver mousse by Julia Child?
Duck pate recipe by Julia Child. A simple preparation with key flavors and you get a real fine dinning appetizer.
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Cooking tools:
- Blender
- Cheesecloth
- Whisk
- Kitchen scale
- Mold
- Mason jar
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Pot
- Mixing bowl
- Stove
- Refrigerator
- Measuring spoon
- Measuring cup
- Spoon
- Plate
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
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