Duck Liver Flans with Caramel Vinegar Sauce

Name: Duck Liver Flans with Caramel Vinegar Sauce (Flans aux Foies de Volailles, Sauce de Vinaigre Caramélisée)
Yield: Serves 5 to 6
Cuisine: France
Ingredients: 1½ cups milk, heated and kept warm; 1 egg yolk, at room temperature; 2 whole eggs, at room temperature; Pinch of freshly grated nutmeg; 1 small garlic clove, peeled; 1 tablespoon Duck Demi-Glace; 1½ teaspoons unsalted butter; Salt and freshly ground white pepper; Red wine vinegar; Caramel Vinegar Sauce; ½ cup heavy cream; 1 teaspoon Armagnac or Madeira; 1 cup milk; 4 duck livers or 5 blond chicken livers (see Note), trimmed

Flans aux Foies de Volailles, Sauce de Vinaigre Caramélisée

Preparation info

Serves
5 to 6

Difficulty
Medium

Appears in

The Cooking of South West France

By Paula Wolfert

Published 1987

About

Ingredients

4 duck livers or 5 blond chicken livers (see Note), trimmed
1 cup milk

Europe
France
Starter
Gluten-free

Method

Trim the livers to remove any green bile, fat, and sinews. Soak them in the milk in the refrigerator for at least 3 hours. Drain the livers and rinse under cold running water until the water runs clear; pat dry.
Marinate the livers in the Armagnac seasoned with ¼ teaspoon salt and ⅛ teaspoon pepper for 1 to 2 hours.
Lightly butter 5 or 6 four-ounce porce