Preparation:

Soak the gelatin leaves in cold water.

Cover the bottom of a pate mold with 1 cup of flavored aspic. Put the mold in the refrigerator and let it sit until the aspic hardens, approximately 15 - 20 minutes.

In a large sauté pan, slowly cook the butter, thyme, and shallots for 2 minutes. Add the duck liver and cook until done rare. Salt and pepper to taste.

Add 1 cup of the port wine, flame, and cook for another two minutes. Pour the mixture into the bowl of a food processor.

In a sauté pan, heat the cream over medium heat then drain the gelatin leaves and add them top the cream.

Add the gelatin and cream to the liver mixture in the food processor. Pureé the mixture for one minute. Strain through a sieve into a large bowl. Whisk.

Add 1/2 cup cognac, lemon juice, salt, pepper, and cayenne to taste. Mix thoroughly, place in the mold and cool for 2 hours in refrigerator.

Pour the remaining cup of flavored aspic over the top of the liver mixture in the mold. Return the mold to the refrigerator for 15 minutes until the aspic hardens.

Unmold, slice, serve on cold plates with toasts.

Servings: 20
Source: Chef Max Schacher, Le Coquelicot, Ross, CA
Source:
Submitted by: Recipe Group Member
Date:

• 
• 
• 
• 

•