Main
Recipes
Brandied Duck Liver Mousse with Creole Mustard Sauce (Emeril Lagasse) Recipe

Brandied Duck Liver Mousse with Creole Mustard Sauce (Emeril Lagasse) Recipe

Posted by

Rate It!

Brandied Duck Liver Mousse with Creole Mustard Sauce (Emeril Lagasse)

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

1 1/2 lb duck livers, cleaned and rinsed in cool water, patted dry
1 cup whole milk
4 tsp vegetable oil
1 cup chopped yellow onions
1 1/2 tsp dried thyme
4 bay leaves
1 1/2 tsp salt
1/2 tsp freshly ground white pepper
1/4 cup brandy
12 oz cream cheese, softened
3 sticks unsalted butter, softened
creole mustard sauce , recipe follows
french bread croutons , or crackers , as an accompaniment
1 large egg yolk
1 1/2 tsp soy sauce
1 1/2 tsp creole mustard, or other hot
1 1/2 tsp worcestershire sauce
1/8 tsp salt
1/4 tsp freshly ground black pepper
3/4 cup vegetable oil

Directions:

In a bowl, combine the livers and milk to cover. Soak, refrigerated, for at least 8 hours or overnight. Drain well.
In a large, heavy skillet, heat the oil over medium-high heat. Add the livers, onions, thyme, bay leaves, 1 teaspoon of the salt, and the white pepper. Cook, stirring occasionally, until the livers are just slightly pink and the onions are soft, about 5 minutes. Carefully add the brandy and cook until the liquid is evaporated and the livers are cooked through but still tender. Remove from the heat and spread on a large plate to cool. Transfer to a food processor. Add the cream cheese and butter, and process on high speed until smooth. Add the remaining 1/2 teaspoon of salt and pulse to blend.
Line a 5-cup loaf pan (8 1/2 by 4 1/2 by 3-inches) with plastic wrap, leaving an overhang of several inches. Spoon the mixture into the terrine, smoothing out with a rubber spatula. Wrap the terrine with the overhanging wrap and chill until firm, at least 8 hours.
To serve, unwrap the terrine, lift from the mold, and slice with a sharp knife. Place 1 slice on each plate with a heaping tablespoon of the mustard sauce and serve with the croutons or crackers.
Creole Mustard Sauce:
In a blender or food processor, combine the egg yolk, soy sauce, Creole mustard, Worcestershire, salt, and pepper, and process for 20 seconds on high speed.
With the machine running, add the oil through the feed tube in a steady stream and process until it is smooth and thick.
Adjust the seasoning, to taste.
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1303.7 Kcal (5458 kJ)
Calories from fat	1117.74 Kcal
		% Daily Value*
Total Fat	124.19g	191%
Cholesterol	959.45mg	320%
Sodium	1345.91mg	56%
Potassium	564mg	12%
Total Carbs	13.11g	4%
Sugars	4.72g	19%
Dietary Fiber	0.64g	3%
Protein	33.88g	68%
Vitamin C	7.6mg	13%
Vitamin A	17mg	567%
Iron	43mg	239%
Calcium	178.5mg	18%

Amount Per 100 g
Calories	322.57 Kcal (1351 kJ)
Calories from fat	276.56 Kcal
		% Daily Value*
Total Fat	30.73g	191%
Cholesterol	237.39mg	320%
Sodium	333.01mg	56%
Potassium	139.55mg	12%
Total Carbs	3.24g	4%
Sugars	1.17g	19%
Dietary Fiber	0.16g	3%
Protein	8.38g	68%
Vitamin C	1.9mg	13%
Vitamin A	4.2mg	567%
Iron	10.6mg	239%
Calcium	44.2mg	18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Super Vegetable Beef Soup

Vegetable oil, Steaks, cut into 1-inch cubes and 19 more..
Christmas Goose

Butter, Carrot (shredded ), Celery (diced ) and 12 more..
Cream of Potato-and-Onion Soup

Butter, Olive oil, Sweet onions, chopped (about 5 cups) and 11 more..
Seafood File Gumbo

Corn oil or 1/2 cup lard, All-purpose flour and 20 more..
Very Creamy Vegetable Chowder a la Moosewood

Chopped onions, Butter and 17 more..
Mop and Marinade Sauce

Brown sugar, Red wine vinegar, Olive oil, Honey and 8 more..
Delicious Oyster Chowder

Onions, chopped, Potatoes, chopped, Butter, Milk and 10 more..
Hearty Minestrone

Olive oil, Butter and 19 more..
Rustic Potato Leek Soup

Low sodium chicken broth and 8 more..