Mousse of Duck Livers with Sauternes Jelly

Name: Mousse of Duck Livers with Sauternes Jelly
Yield: Serves 6-8
Cuisine: Australia
Ingredients: 2 tablespoons sherry vinegar; 6 leaves of gelatin; 1 cup (250 mL/8 fl oz) walnut oil; 2 tablespoons reduced duck stock; 2 cups (500 mL/16 fl oz) duck or veal stock; ⅓ cup (90 g/3 oz) goose fat; 340 mL (11 fl oz) Sauternes; 2 cups (500 mL/16 fl oz) duck or veal stock; ½ teaspoon truffle essence (optional); 1 cup (250 mL/8 fl oz) light (single) cream; salt and freshly ground black pepper; salt and freshly ground black pepper; 500 g (1 lb) duck livers, cleaned; 185 g (6 oz) butter, softened; 90 g (3 oz) tinned joie gras

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

Ingredients

Duck liver mousse

500 g (1 lb) duck livers, cleaned
90 g (3

Oceania
Australian
Australia
Starter

Method

To make the Sauternes jelly

Soften the gelatin in ½ cup (125 mL/4 fl oz) of cold water. Place the stock and Sauternes in a large saucepan, bring to the boil and reduce the liquid to 2 cups (500 mL/16 fl oz). Remove gelatin from water, and whisk it into the liquid. Season with salt and pepper. Strain the jelly and allow to cool.

Line a terrine mould