"Wayne Boatwright" > wrote in message
.120...
> On Sat 07 Jun 2008 11:56:00p, Kent told us...
>
>
>> "Sqwertz" > wrote in message
>> ...
>>> Any suggestions?
>>>
>>> Some sort of pate is probably in order, I just wish I had some duck
>>> fat to go with it. May have to use chicken fat.
>>>
>>> -sw
>>
>> One of our favorite Bay Area restaurants, Bay Wolf in Oakland, always
>> has duck liver mousse to die for. So did Narsai David in the old days.
>> It's made somewhat similar to this recipe from epicurious. This would
>> freeze well. You could slowly slurp it for the next year. That's what
>> I'd do.
>>
>> Ingredients:
>> 1 lb Duck livers, cleaned
>> 1 tb Kosher salt
>> 2 To 3 large shallots, chopped
>> 1 oz Brandy
>> 1 tb Fresh pepper
>> 1 oz Hazelnut liqueur
>> 1 tb Nutmeg
>> 3 c Heavy cream
>>
>>
>>
>> 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.
>>
>> Kent
>
> That sounds good, Kent, but 1 tablespoon of nutmeg seems like an awful
> lot.
>
> Wayne Boatwright
> -------------------------------------------


I think it's a bit high on the nutmeg. I just dug up Michael Wild's cookbook
recipe from the Bay Wolf Restaurant in Oakland.

1 cup dry marsala reduced by 2/3 with the peppercorns below.
3 Tb pickled green peppercorns
1lb duck livers
2.5 cups heavy cream[sounds like quite a bit, especially for the lipid
conscious]
4 eggs[my God]
1 tsp fresh thyme
salt, white pepper to taste, and 1 tsp sugar

He reduces the marsala by 2/3 with the peppercorns; this goes on the bottom
of a parchment lined pan. You puree the livers in a food processor, strain,
and add cream and eggs to the food processor bowl and process. Pass through
strainer into the prepared pan. Bake until it sets[about one hour].
Refrigerate, remove pieces and eat without thinking about your coronaries. I
haven't made it but I've had it many times at Bay Wolf. It's to die for.

Kent



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