Mousse of Duck Liver from Chef Max Schacher

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Uploaded by on Jan 13, 2012

Sparkling aspic gives a warm glow to this terrine of duck liver. You make the aspic in two batches, one of which goes into the mold first and — after the mousse is unmolded — forms the top, the other of which forms the bottom. The mousse is flavored with thyme, port, and cognac, with a little cayenne pepper to pick up the pace.

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Howto & Style

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Standard YouTube License

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  • 2:29 Is the chick in the foreground smoking a cigarette?

  • Escoffier??

  • Who the hell thinks of this stuff.

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