Duck Liver Mousse

• 1 pound duck livers cleaned
• 1 tablespoon kosher salt
• 3 large shallots chopped
• 1 ounce brandy
• 1 tablespoon black pepper
• 1 ounce liqueur hazelnut flavor
• 1 tablespoon nutmeg
• 3 cups heavy whipping cream

1. Put liver, shallots, pepper, nutmeg, salt, brandy and liqueur in food processor and puree.
2. With machine on add 3 cups heavy cream.
3. Strain through a fine sieve.
4. Bake in water bath at 350F (180C).
5. until the center is firm to the touch.
6. Serve as an appetizer or fist course with toasted French Bread slices.

livers, kosher salt, shallots, brandy, black pepper, liqueur hazelnut flavor, nutmeg, heavy whipping cream

Taken from recipeland.com/recipe/v/duck-liver-mousse-37414 (may not work)