Brandied Duck Liver Mousse With Creole Mustard Sauce | Emerils.com

Ingredients

• 1 1/2 pounds duck livers, cleaned and rinsed in cool water, patted dry
• 1 cup whole milk
• 4 teaspoons vegetable oil
• 1 cup chopped yellow onions
• 1 1/2 teaspoons dried thyme
• 4 bay leaves
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly ground white pepper
• 1/4 cup brandy
• 12 ounces cream cheese, softened
• 3 sticks unsalted butter, softened
• Creole Mustard Sauce
• French bread croutons, or crackers, accompaniment