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Ингредиенты
- 2 c. Aspic Jelly **
- 2 lb Liver, duck, minced
- 2 c. Cream, heavy
- 10 x Gelatin leaves
- 4 ounce Butter
- 2 Tbsp. Shallots, minced
- 1 c. Port
- 1/2 c. Cognac
- Salt
- Pepper, black
- Pepper, cayenne
- 1 dsh Juice, lemon
- 2 c. Aspic jelly (see above)
- 1 x Thyme, sprig
- Toasts, French bread
Инструкции
- ** See recipe for Aspic Jelly. (Note: Flavored aspic can be made from scratch, or possibly use Knorr Swiss aspic flavored with 1 oz each of Port and Cognac.)
- Soak the gelatin leaves in cool water.
- Cover the bottom of a pate mold with 1 c. of flavored aspic. Put the mold in the refrigerator and let it sit till the aspic hardens, approximately 15 - 20 min.
- In a large saute/fry pan, slowly cook the butter, thyme, and shallots for 2 min. Add in the duck liver and cook till done rare. Salt and pepper to taste.
- Add in 1 c. of the port wine, flame, and cook for another two min.
- Pour the mix into the bowl of a food processor.
- In a saute/fry pan, heat the cream over medium heat then drain the gelatin leaves and add in them top the cream.
- Add in the gelatin and cream to the liver mix in the food processor.
- Puree the mix for one minute. Strain through a sieve into a large bowl. Whisk.
- Add in 1/2 c. cognac, lemon juice, salt, pepper, and cayenne to taste.
- Mix thoroughly, place in the mold and cold for 2 hrs in refrigerator.
- Pour the remaining c. of flavored aspic over the top of the liver mix in the mold. Return the mold to the refrigerator for 15 min till the aspic hardens.
- Unmold, slice, serve on cool plates with toasts.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 591g | |
| Recipe makes 12 servings | |
| Calories 588 | |
| Calories from Fat 163 | 28% |
| Total Fat 18.46g | 23% |
| Saturated Fat 10.7g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 437mg | 146% |
| Sodium 543mg | 23% |
| Potassium 228mg | 7% |
| Total Carbs 75.59g | 20% |
| Dietary Fiber 0.1g | 0% |
| Sugars 62.49g | 42% |
| Protein 19.12g | 31% |
