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Categories:Viewed: 36 - Published at: 3 years ago
Ingredients
- 1/3c port wine
- 2T gelatin
- 3T Dijon
- 1/4t nutmeg
- 2 lg cloves garlic
- 1/2c diced red onion or shallot
- 1.5 # Duck livers cleaned
- 1.5 # Butter chilled cut into small pieces/
Method
- bloom the gelatin
- saute the livers and onions to medium rare
- add the garlic, nut meg
- and Dijon. remove from heat/ add the port wine gelatin to blender/ drop in the butter
- puree till smooth and season with salt and pepper.add truffles or herbs/ mushrooms