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Ingredients Jump to Instructions ↓

  1. 1 lb Duck livers, cleaned

  2. 1 tb Kosher salt

  3. 2 To 3 large shallots, chopped

  4. 1 oz Brandy

  5. 1 tb Fresh pepper

  6. 1 oz Hazelnut liqueur

  7. 1 tb Nutmeg

  8. 3 c Heavy cream

  9. 3 cups heavy cream. Strain through a fine sieve. Bake in water bath at

  10. 325 to 350 until the center is firm to the touch. Serve as an appetizer or fist course with toasted French Bread slices.

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