On Sun 08 Jun 2008 12:19:36a, Kent told us...

>
> "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

That one sounds really delightful!



--
Wayne Boatwright
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Sunday, 06(VI)/08(VIII)/08(MMVIII)
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Any closet is a walk-in closet if you
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