Duck Liver Mousse with Cranberries and Port

Yield: 6 servings
Preparation is easy
Preparation time is 30 minutes, 3 hours to chill

Ingredients

• 1 kilogram duck or chicken livers (2 pounds)
• 500 grams butter (1 pound)
• Port to taste
• 180 grams dried cranberries (6 ounces)
• 15 grams salt (1 tablespoon)
• 5 grams pepper (1 teaspoon)
• 500 millilitres cream (2 cups)
• 3 tablespoons honey (45 grams)
• 2 duck breast fillets

Directions

1. Preheat the oven to 325 degrees Fahrenheit
2. Put the cranberries to soak in ½ cup of port.
3. Clean the livers carefully, picking out any veins and impurities. Drop them in the blender. Puree, add the cream, whiz and then add the softened butter. Be careful not to over whip the mixture at this point as the butter will separate with any heat from the blender. Next, drain the port from the cranberries and add it according to taste, along with the honey, salt and pepper. Press the mixture through a fine sieve.
4. Remove the fat from the duck breast fillets. Season the fillets with salt and pepper. Melt a small quantity of the fat in a cast iron skillet over a medium-high heat and when it is hot, drop the breasts in. Pan fry until browned on the outside and still pink in the middle, about 4 minutes depending on their thickness. Remove the duck breasts from the heat and dice.
5. Now butter your ramekins and put a round of parchment paper in the bottom of each one. Pour in some of the liver mix, filling about one third of the ramekin. Then drop in a few pieces of diced duck breast, some cranberries and fill the ramekin to the top with liver mix. Cover the top of the ramekins with plastic wrap and put them in a baking dish. Fill the baking dish 2/3 full with hot water and bake the mousses in the oven for 12 to 14 minutes. Remove them from the oven, chill and serve with toast points.