Duck Liver Mousse

Course : Duck
Serves: 6
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1 pound duck livers -- cleaned
1 tablespoons kosher salt
2 large shallots -- chopped, up to 3
1 ounce brandy
1 tablespoons fresh pepper
1 ounce hazelnut liqueur
1 tablespoons nutmeg
3 cups heavy cream

Preparation / Directions:

Put liver, shallots, pepper, nutmeg, salt, brandy and liqueur in food processor and puree. With machine on add 3 cups heavy cream. Strain through a fine sieve. Bake in water bath at 325 to 350 until the center is firm to the touch. Serve as an appetizer or fist course with toasted French Bread slices.

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