Mousse of Duck Liver

• 2 pounds duck livers chopped
• 2 cups cream heavy
• 10 leaves gelatin, unflavored
• 4 ounces butter
• 1 dash juice lemon
• 2 tablespoons shallots chopped
• 2 cups aspic jelly
• 1 cup port wine
• 1 x thyme
• 1/2 cup cognac

1. Soak the gelatin leaves in cold water.
2. Cover the bottom of a pate mold with 1 cup of flavored aspic.
3. Put the mold in the refrigerator and let it sit until the aspic hardens, approximately 15 to 20 minutes.
4. In a large saute pan, slowly cook the butter, thyme, and shallots for 2 minutes.
5. Add the duck liver and cook until done rare.
6. Salt and pepper to taste.
7. Add 1 cup of the port wine, flame, and cook for another two minutes.
8. Pour the mixture into the bowl of a food processor.
9. In a saute pan, heat the cream over medium heat then drain the gelatin leaves and add them top the cream.
10. Add the gelatin and cream to the liver mixture in the food processor.
11. Puree the mixture for one minute.
12. Strain through a sieve into a large bowl.
13. Whisk.
14. Add 1/2 cup cognac, lemon juice, salt, pepper, and cayenne to taste.
15. Mix thoroughly, place in the mold and cool for 2 hours in refrigerator.
16. Pour the remaining cup of flavored aspic over the top of the liver mixture in the mold.
17. Return the mold to the refrigerator for 15 minutes until the aspic hardens.
18. Unmold, slice, serve on cold plates with toasts.

livers, cream heavy, gelatin, butter, lemon, shallots, aspic jelly, port wine, thyme, cognac

Taken from recipeland.com/recipe/v/mousse-of-duck-liver-46265 (may not work)