-----------------------------------MOUSSE-----------------------------------
2 lb Liver, duck, chopped Salt
2 c Cream, heavy Pepper, black
10 ea Gelatin leaves Pepper, cayenne
4 oz Butter 1 ds Juice, lemon
2 tb Shallots, chopped 2 c Aspic jelly (see above)
1 c Port 1 ea Thyme, sprig
1/2 c Cognac Toasts, French bread
** See recipe for Aspic Jelly. (Note: Flavored aspic can be made from
scratch, or use Knorr Swiss aspic flavored with 1 ounce each of Port and
Cognac.)
Soak the gelatin leaves in cold water.
Cover the bottom of a pate mold with 1 cup of flavored aspic. Put the
mold in the refrigerator and let it sit until the aspic hardens,
approximately 15 - 20 minutes.
In a large saute pan, slowly cook the butter, thyme, and shallots for
2 minutes. Add the duck liver and cook until done rare. Salt and pepper
to taste.
Add 1 cup of the port wine, flame, and cook for another two minutes.
Pour the mixture into the bowl of a food processor.
In a saute pan, heat the cream over medium heat then drain the gelatin
leaves and add them top the cream.
Add the gelatin and cream to the liver mixture in the food processor.
Puree the mixture for one minute. Strain through a sieve into a large
bowl. Whisk.
Add 1/2 cup cognac, lemon juice, salt, pepper, and cayenne to taste.
Mix thoroughly, place in the mold and cool for 2 hours in refrigerator.
Pour the remaining cup of flavored aspic over the top of the liver
mixture in the mold. Return the mold to the refrigerator for 15 minutes
until the aspic hardens.
Unmold, slice, serve on cold plates with toasts.
Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Max Schacher, Le Coquelicot, Ross, Marin County, CA
