Mousse of Duck Liver
Sparkling aspic gives a warm glow to this terrine of duck liver. You make the aspic in two batches, one of which goes into the mold first and — after the mousse is unmolded — forms the top, the other of which forms the bottom. The mousse is flavored with thyme, port, and cognac, with a little cayenne pepper to pick up the pace.
Ingredients
- Unflavored gelatin - 2 envelopes (1/2 ounce)
- Madrilene - 2 cups (may be purchased canned)
- Cognac - 2 tablespoons
- Port - 2 tablespoons
- Mousse
- Unsalted Butter - 4 ounces
- Sprig of fresh thyme
- Shallots - 2 tablespoons, chopped
- Duck liver - 2 pounds, chopped
- Salt and freshly ground pepper to taste
- Port - 1 cup
- Heavy (whipping) cream - 2 cups
- Unflavored gelatin - 2 envelopes (1/2 ounce)
- Cognac - 1/2 cup
- Dash of fresh lemon juice
- Cayenne pepper to taste
- French bread - 2 loaves, sliced and toasted
- Thyme Sprigs - 5 to 6
Instructions
To make the top aspic: Soften 1 envelope of gelatin in 1 cup Madrilene, then heat briefly with 1 tablespoon each of cognac and port. Set aside.
To prepare the mousse: Cover the bottom of a standard loaf pan (9-1/4-by-5-1/4-by-3-inch) with 1 cup of the aspic. Put the mold in the refrigerator until set hard, about 15 minutes. In a large saute pan, cook the butter, thyme, and shallots for 2 minutes over medium heat. Add the liver and saute just until rare, 1 to 2 minutes. Season to taste with salt and pepper. Add the port, avert your face, and ignite with a long match. Shake the pan until the flames die down. Cook for 2 more minutes. In another saute pan, heat all but 1/2 cup of the heavy cream; do not boil. Soften the gelatin in the reserved cream, then stir into the heated cream. Put the liver mixture into the bowl of a food processor and add the cream slowly while processing. Process for 1 minute, until smooth. Strain through a fine-meshed sieve into a large bowl. Whisk to blend. Add the cognac, lemon juice, salt, pepper, and cayenne to taste. Mix thoroughly and pour into the mold. Smooth, cover loosely with plastic wrap, and chill for 2 hours in the refrigerator.
To make the bottom aspic: Soften 1 envelope of gelatin in 1 cup Madrilene, then heat briefly with 1 tablespoon each of cognac and port. Pour over the chilled mousse. Return to the refrigerator for another 15 minutes, until the aspic hardens. Cover with plastic wrap and keep chilled until ready to use.
To serve: Unmold the pâté onto a chilled platter. Garnish with toast slices and thyme sprigs.
