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Duck Liver Mousse with Caramelized Onions (Emeril Lagasse) Recipe

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Duck Liver Mousse with Caramelized Onions (Emeril Lagasse)
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Ingredients
14
Count
Nutrition
696
Calories
Total time
45
Minutes
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Ingredients:

Directions:

  1. Place the livers in a bowl and add the milk to cover. Cover the bowl with plastic wrap and refrigerate for at least 8 hours or overnight. Drain well and pat livers dry.
  2. In a large skillet cook the bacon over medium-high heat until crisp and all of the fat is rendered, 4 to 6 minutes. Remove the bacon and transfer to paper towels to drain. Set bacon aside. Reserve the bacon drippings. Add the livers and cook, stirring occasionally, for 3 minutes. Add the shallots, garlic, thyme, 1 1/2 teaspoons of the salt, and the pepper and cook until the livers are just slightly pink and the shallots are soft, about 1 to 2 minutes longer. Add the cognac and cook until the liquid has evaporated and the livers are cooked through but still tender, 2 to 3 minutes. Transfer to a large shallow bowl to cool.
  3. Once cooled, place the liver mixture together with any drippings in the bowl of a food processor and add the cream cheese and 1/2 pound butter and process until smooth. Add salt to taste if necessary.
  4. Spoon the mixture into small ramekins or serving bowls and smooth the tops with a rubber spatula. Cover tightly with plastic wrap and refrigerate until firm, 4 to 6 hours.
  5. While the mousse is chilling, melt the remaining 2 tablespoons of butter over medium heat in a large skillet and add the onions. Season with the remaining 1/4 teaspoon salt and the sugar and cook, stirring occasionally, until the onions are very soft and caramelized, about 20 minutes. If the onions begin to toughen or get too dark around the edges before they are soft and caramelized, add a bit of water, as necessary. Season the onions with salt and pepper, to taste, transfer to a small bowl and set aside until ready to serve the mousse.
  6. Crumble the crisp-cooked bacon into a small bowl.
  7. To serve the mousse, place the ramekins on a plate and serve with the toasted croutons. The caramelized onions and crumbled bacon should be nearby in small bowls for guests to garnish their mousse-spread croutons. (Alternatively, spread the mousse on the croutons and garnish with the onions and crumbled bacon and pass the assembled hors d'oeuvres on a platter.)
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 696.19 Kcal (2915 kJ)
Calories from fat 432.04 Kcal
% Daily Value*
Total Fat 48g 74%
Cholesterol 810.87mg 270%
Sodium 1473.09mg 61%
Potassium 756.43mg 16%
Total Carbs 23.42g 8%
Sugars 10.44g 42%
Dietary Fiber 2.31g 9%
Protein 37.5g 75%
Vitamin C 14.7mg 24%
Vitamin A 16.4mg 546%
Iron 42.6mg 237%
Calcium 175.6mg 18%
Amount Per 100 g
Calories 173.57 Kcal (727 kJ)
Calories from fat 107.71 Kcal
% Daily Value*
Total Fat 11.97g 74%
Cholesterol 202.16mg 270%
Sodium 367.26mg 61%
Potassium 188.59mg 16%
Total Carbs 5.84g 8%
Sugars 2.6g 42%
Dietary Fiber 0.57g 9%
Protein 9.35g 75%
Vitamin C 3.7mg 24%
Vitamin A 4.1mg 546%
Iron 10.6mg 237%
Calcium 43.8mg 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
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Recipe Tags

Weightwatchers Points

  • 17.5
    Points
  • 18
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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