DUCK LIVER MOUSSE WITH CARAMELIZED ONIONS
Provided by Emeril Lagasse
Categories appetizer
Time 12h45m
Yield about 5 cups
Number Of Ingredients 14
Steps:
- Place the livers in a bowl and add the milk to cover. Cover the bowl with plastic wrap and refrigerate for at least 8 hours or overnight. Drain well and pat livers dry.
- In a large skillet cook the bacon over medium-high heat until crisp and all of the fat is rendered, 4 to 6 minutes. Remove the bacon and transfer to paper towels to drain. Set bacon aside. Reserve the bacon drippings. Add the livers and cook, stirring occasionally, for 3 minutes. Add the shallots, garlic, thyme, 1 1/2 teaspoons of the salt, and the pepper and cook until the livers are just slightly pink and the shallots are soft, about 1 to 2 minutes longer. Add the cognac and cook until the liquid has evaporated and the livers are cooked through but still tender, 2 to 3 minutes. Transfer to a large shallow bowl to cool.
- Once cooled, place the liver mixture together with any drippings in the bowl of a food processor and add the cream cheese and 1/2 pound butter and process until smooth. Add salt to taste if necessary.
- Spoon the mixture into small ramekins or serving bowls and smooth the tops with a rubber spatula. Cover tightly with plastic wrap and refrigerate until firm, 4 to 6 hours.
- While the mousse is chilling, melt the remaining 2 tablespoons of butter over medium heat in a large skillet and add the onions. Season with the remaining 1/4 teaspoon salt and the sugar and cook, stirring occasionally, until the onions are very soft and caramelized, about 20 minutes. If the onions begin to toughen or get too dark around the edges before they are soft and caramelized, add a bit of water, as necessary. Season the onions with salt and pepper, to taste, transfer to a small bowl and set aside until ready to serve the mousse.
- Crumble the crisp-cooked bacon into a small bowl.
- To serve the mousse, place the ramekins on a plate and serve with the toasted croutons. The caramelized onions and crumbled bacon should be nearby in small bowls for guests to garnish their mousse-spread croutons. (Alternatively, spread the mousse on the croutons and garnish with the onions and crumbled bacon and pass the assembled hors d'oeuvres on a platter.)
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AbdulRehman Soomro
[email protected]Overall, I thought this was a great recipe. I would definitely make it again.
Hlei Curry
[email protected]This recipe is a bit pricey, but it's worth it for a special occasion.
Hum Tum
[email protected]I had some trouble finding duck liver at my local grocery store. I ended up ordering it online.
Areeba Khan
[email protected]The mousse was a bit too salty for my taste.
Arsalan Amjad
[email protected]I found that the mousse was a bit too rich for my taste. I would recommend serving it with some crackers or bread.
AMR KING
[email protected]I would recommend using a high-quality duck liver for this recipe.
Dipak Bharati
[email protected]This mousse is a bit time-consuming to make, but it's definitely worth the effort.
Mayowa Alonge
[email protected]I'm not a huge fan of liver, but I really enjoyed this mousse. It was very light and flavorful.
mochi 123
[email protected]This is the perfect appetizer for a special occasion.
Filsan Axmed
[email protected]I made this mousse for a dinner party last night and it was a huge success. Everyone loved it!
riyad bhuiyan
[email protected]I love the presentation of this dish. It's so elegant and sophisticated.
Iman Temi
[email protected]This mousse is so easy to make, and it's always a crowd-pleaser.
Cason Logan
[email protected]The caramelized onions really make this dish. They add a wonderful depth of flavor and sweetness.
TheElliePlaysRoblox!
[email protected]I've made this mousse several times now and it's always a hit. My friends and family love it!
Paroma Julie
[email protected]This duck liver mousse with caramelized onions was an absolute delight! The mousse was velvety smooth and rich, with a delicate flavor that was perfectly complemented by the sweetness of the onions. I would highly recommend this recipe to anyone look