Duck Liver Mousse With Caramelized Onions Recipes

DUCK LIVER "TRUFFLES"

Duck Liver

Provided by Food Network

Time 50m

Yield 24 "Truffles"

Number Of Ingredients 8

Ingredients

12 ounces good quality purchased duck liver mousse or fine textured pate
1 tablespoon Ruby port
1 teaspoon freshly ground black pepper
3 cups miniature croutons, recipe follows
3 cups bread (1 day old, preferably thin sliced white bread, with the crust removed)
3 tablespoons butter, melted
1 teaspoon dried thyme leaves
1/2 teaspoon salt

Steps:

Place mousse in a bowl and drizzle port over the mousse. Mash with a fork until the mixture is workable and the port is incorporated. Work in the black pepper. Do not overwork. Refrigerate for 1/2 hour or until firm.
Remove from refrigerator and divide evenly into 24 uniform "truffles." Using your hands, quickly roll the mousse into balls. When finished roll the truffles in the miniature croutons Transfer to a storage container and refrigerate until ready to serve.
Preheat oven to 325 degrees F.
Cut the bread into the tiniest possible cubes (1/16-inch or smaller). Place all ingredients in a bowl and toss. Transfer to a baking sheet and bake until uniformly golden. Cool and set aside to use as directed.

FRESH DUCK LIVER, SHALLOTS AND BRIOCHE

Fresh Duck Liver, Shallots and Brioche image

Provided by Food Network

Time 30m

Yield 4 to 6 appetizer size portions

Number Of Ingredients 10

Ingredients

1 pound fresh duck livers, cleaned of any green bile and gristle
1 tablespoon canola oil
4 shallots, finely diced (about 1/4 cup)
3 tablespoons honey
3 tablespoons sherry vinegar
1/4 cup port wine
1/2 cup veal, stock or demi glace
Salt and freshly ground black pepper to taste
6 to 8 fresh figs
Fresh brioche loaf, sliced and toasted

Steps:

Heat the canola oil in a saute pan over medium heat. Season the duck livers with salt and pepper and add the livers to the hot oil. Saute over medium high heat to brown the liver well before adding the shallots to the pan. Saute the shallots until translucent. Add the honey to the pan, allowing it to melt and begin to bubble. Add the vinegar carefully so that the hot honey does not splash. Add the port and cook for 2 minutes before adding the veal stock. Allow the sauce to come to a boil, reduce to a simmer and braise the livers for 2 minutes while the sauce simmers.
Toast the slices of brioche and wash and quarter the fresh figs. Serve the duck livers, along with sauce, over the brioche and garnish each plate with several slices of fig.

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