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Duck Liver Mousse | |||||||||
Course : Duck Serves: 6 |
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Ingredients:
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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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