Brandied Duck Liver Mousse with Creole Mustard Sauce
- 1 1/2 pounds duck livers, cleaned and rinsed in cool water, patted dry
- 1 cup whole milk
- 4 teaspoons vegetable oil
- 1 cup chopped yellow onions
- 1 1/2 teaspoons dried thyme
- 4 bay leaves
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground white pepper
- 1/4 cup brandy
- 12 ounces cream cheese, softened
- 3 sticks unsalted butter, softened
- Creole Mustard Sauce, recipe follows
- French bread croutons, or crackers, as an accompaniment
- Creole Mustard Sauce:
- 1 large egg yolk*
- 1 1/2 teaspoons soy sauce
- 1 1/2 teaspoons Creole mustard, or other hot, whole-grain mustard
- 1 1/2 teaspoons Worcestershire sauce
- 1/8 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup vegetable oil
In a bowl, combine the livers and milk to cover. Soak, refrigerated, for at least 8 hours or overnight. Drain well.
In a large, heavy skillet, heat the oil over medium-high heat. Add the livers, onions, thyme, bay leaves, 1 teaspoon of the salt, and the white pepper. Cook, stirring occasionally, until the livers are just slightly pink and the onions are soft, about 5 minutes. Carefully add the brandy and cook until the liquid is evaporated and the livers are cooked through but still tender. Remove from the heat and spread on a large plate to cool. Transfer to a food processor. Add the cream cheese and butter, and process on high speed until smooth. Add the remaining 1/2 teaspoon of salt and pulse to blend.
Line a 5-cup loaf pan (8 1/2 by 4 1/2 by 3-inches) with plastic wrap, leaving an overhang of several inches. Spoon the mixture into the terrine, smoothing out with a rubber spatula. Wrap the terrine with the overhanging wrap and chill until firm, at least 8 hours.
To serve, unwrap the terrine, lift from the mold, and slice with a sharp knife. Place 1 slice on each plate with a heaping tablespoon of the mustard sauce and serve with the croutons or crackers.Creole Mustard Sauce:
With the machine running, add the oil through the feed tube in a steady stream and process until it is smooth and thick.
Adjust the seasoning, to taste.
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
Recipe courtesy Emeril Lagasse, 2002
Recipe courtesy of Dzintra Dzenis
Recipe courtesy of Mario Batali