Duck Liver "Truffles"

Total Time:
50 min
Prep:
45 min
Cook:
5 min

Yield:
24 “Truffles”

Ingredients
  • 12 ounces good quality purchased duck liver mousse or fine textured pate
  • 1 tablespoon Ruby port
  • 1 teaspoon freshly ground black pepper
  • 3 cups miniature croutons, recipe follows
  • Miniature Croutons:
  • 3 cups bread (1 day old, preferably thin sliced white bread, with the crust removed)
  • 3 tablespoons butter, melted
  • 1 teaspoon dried thyme leaves
  • 1/2 teaspoon salt
Directions
  • Place mousse in a bowl and drizzle port over the mousse. Mash with a fork until the mixture is workable and the port is incorporated. Work in the black pepper. Do not overwork. Refrigerate for 1/2 hour or until firm.

  • Remove from refrigerator and divide evenly into 24 uniform "truffles." Using your hands, quickly roll the mousse into balls. When finished roll the truffles in the miniature croutons Transfer to a storage container and refrigerate until ready to serve.

Miniature Croutons:
  • Preheat oven to 325 degrees F.

  • Cut the bread into the tiniest possible cubes (1/16-inch or smaller). Place all ingredients in a bowl and toss. Transfer to a baking sheet and bake until uniformly golden. Cool and set aside to use as directed.


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