(Starter - Serves 6)
Ingredients
Marinating, 2 days before
500 g / 1 lb duck's or chicken livers
2 tbsp balsamic vinegar
2 tbsp water
1 tsp cane sugar
1/4 tsp salt
freshly ground pepper
25 g / 1 oz LURPAK Slightly Salted Butter
2 tsp dried thyme
4 finely chopped shallots (approx. 75 g / 3 oz)
125 g / 4 oz LURPAK Slightly Salted Butter, cut into smaller pieces
100 ml / 4 fl oz whipping cream
1/4 tsp salt
freshly ground pepper
2 tbsp chopped, dried cranberries
Accompaniments: 225 g / 8 oz salad of soft round lettuce, flatleaved parsley and dried cranberries - and 150 g / 5 oz toasted bread.
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Instructions
Marinating, 2 days before: Rinse the duck's livers for membranes and veins. Dry the livers and put them in a plastic food bag. Add balsamic vinegar, water, sugar, salt and pepper. Close the bag and leave to marinate for approx. 24 hours.
Fry the butter until golden. Remove the livers from the marinade - save the marinade. Fry the livers on all sides (approx. 2 min. all together). Add thyme and fry over a moderate heat for another 5 min., turning them now and then. Remove the livers and fry the onions for approx. 1 min. Add the marinade and boil for approx. 1 min.
Put 1/3 of the livers into a blender. Add onions with the marinade, butter, cream, salt and pepper. Blend at highest speed for approx. 30 seconds. Pour the mixture into a bowl and fold in cranberries and remaining livers. Season. Line 6 small moulds (approx. 150 ml / 1/4 pt each) with plastic film. Pour the duck's liver mousse into the moulds. Beat them lightly against the table and place the moulds, covered, in the refrigerator for approx. 24 hours.
Serving: Arrange salad on plates. Carefully remove the mousse from the moulds and remove the plastic film. Cut each mousse into 2 slices and arrange them on the salad.
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