Ingredients
- 3 shallots
- 700 ml cream (heavy)
- 325 gr duck livers
- 28 ml hazelnut liqueur
- 28 gr brandy
- 8 gr kosher salt
- 8 gr pepper (fresh)
- 7 gr nutmeg
Put liver, shallots, pepper, nutmeg, salt, brandy and liqueur in food processor and puree. With machine on add 3 cups heavy cream. Strain through a fine sieve. Bake in water bath at 325 to 350 until the center is firm to the touch. Serve as an appetizer or fist course with toasted French Bread slices.
