Duck Liver Moussepate With Figs Food

DUCK LIVER PâTé

Duck Liver Pâté image

This may not be as good as a true foie gras, but it's similar enough in flavor for a dish that costs only pennies to make. Not only can the pâté be served on toast - it can also serve as a finish for a classic Beef Wellington or enhance a stuffing or a meat loaf.

Provided by Jacques Pépin

Categories Condiment/Spread Duck Cognac/Armagnac Fall

Yield Makes 1/2 cup, enough for about 16 toasts

Number Of Ingredients 9

Ingredients

3 ounces duck fat
1 large shallot, peeled and coarsely chopped (2 1/2 tablespoons)
1 duck liver (about 3 ounces), cut into 1-inch pieces
1/4 teaspoon herbes de Provence
1 clove garlic, peeled and crushed
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon Cognac
16 1/4-inch-thick horizontal slices from a small baguette, toasted

Steps:

1. Place duck fat in a skillet, and cook over medium to high heat for 4 to 5 minutes, until the fat has melted and some of it has browned.
2. Add the shallots, and cook for about 30 seconds, stirring occasionally. Add the liver, herbes de Provence, and garlic, and cook over medium to high heat for 1 1/2 to 2 minutes, stirring occasionally. Add the salt and pepper.
3. Transfer the mixture to a blender, add the Cognac, and blend until liquefied. If a finer textured pâté is desired, push the mixture through the holes of a strainer with a spoon. This will yield 1/2 cup. Let cool for at least 1 1/2 hours, then cover and and refrigerate until serving time.
4. Spread the pâté on the toasted baguette slices, and serve. The pâté will keep, well covered, for 3 to 4 days.

CHICKEN LIVER MOUSSE

Chicken Liver Mousse image

Provided by Alton Brown

Categories appetizer

Time 1h

Yield 1 batch

Number Of Ingredients 9

Ingredients

2 tablespoons butter
2 cups chopped onion
1 cup chopped tart apple
1 teaspoon chopped fresh thyme leaves
1 pound chicken livers, cleaned
1/4 teaspoon ground white pepper
1/2 teaspoon salt
1/4 cup brandy
1 cup heavy cream

Steps:

In a large saute pan over low heat, melt the butter and cook onion, apple, and thyme, covered, until apples soften. Remove lid and increase heat to medium add the livers and cook until firm and still pink inside. Remove from the heat and allow to cool. Add the pepper, salt, and brandy and puree in a food processor; then chill, covered. Meanwhile whip the heavy cream to medium peaks. Fold into cooled, pureed liver mixture. Serve chilled.

DUCK LIVER MOUSSE/PATE WITH FIGS

DUCK LIVER MOUSSE/PATE WITH FIGS image

Categories Pork Appetizer Bake

Yield 1 terrine

Number Of Ingredients 18

Ingredients

2 lb fresh goose livers, ground
1 lb pork back fat ground, chilled
1 lb duck meat ground
1/3 C heavy cream
6 grams curing salt#1 (.25oz)
6 dried figs, soaked in bourbon
1/3 lb pork back fat, salt cured, diced
back fat salt cured sliced thin or bacon
SPICE MIX
1oz sea salt
1/3 tsp dry orange peel
1/4 tsp black pepper
2/3 tsp white pepper
1/3 tsp cinnamon ground
1/3 tsp clove ground
1/3 tsp nutmeg ground
1/3 tsp ginger ground
1/3 tsp coriander ground

Steps:

1. soak fits in bourbon 2 add all meat to food processer, mix add salt and spices, mix 3. drain figs and add 4. add all pork back fat slowly 5. Line terrine mold with plastic wrap 6. Line mold then with sliced back fat or bacon 7. load meat mix into terrine tapping out air bubbles 8. fold sliced back fat or bacon over meat 9. Wrap tightly with the plastic wrap. fill enough that lid doesn't sit tightly cook in water bath 2-3 hours until 150F

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