RECIPE: Duck liver mousse with black cherry jelly
Combine sweet, savoury and spicy tastes to create a posh pate to serve with slices of toasted artisanal bread
08 April 2018 - 00:00
Make: 12 small portions
Ingredients:
250ml (1 cup) Marsala wine (or brandy)
60ml (¼ cup) golden raisins
30g dried porcini mushrooms
30ml (2 tbsp) canola oil
60ml (¼ cup) chopped onion
22.5ml (1½ tbsp) chopped garlic
5ml (1 tsp) chopped anchovies
60ml (¼ cup) chopped sage
1kg duck livers, cleaned
500ml (2 cups) cold butter cubes
Black cherry jelly:
2 x 400g cans black cherries in juice
2 star anise
5 peppercorns
1 cinnamon stick (5cm)
3 sheets gelatine, soaked in ice water
Method:..
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