Duck Liver Pate In Port Aspic
|Port aspic||1 Cup (16 tbs)|
|Unflavored gelatin||2 Teaspoon|
|Port||1 Cup (16 tbs)|
|Red wine vinegar||3 Tablespoon|
|Dried tarragon||1⁄2 Teaspoon, crumbled|
|Duck liver pate||1|
|Duck liver/Chicken liver||1 Pound|
|Milk||1 Cup (16 tbs)|
|Cognac||1⁄4 Cup (4 tbs)|
|Butter||1 1⁄4 Cup (20 tbs) (At Room Temperature)|
|Onion||1 Cup (16 tbs), sliced|
|Green apple||1 Small, peeled, cored and sliced|
|Sherry/Applejack||1⁄4 Cup (4 tbs)|
|Whipping cream||1⁄4 Cup (4 tbs)|
|Salt||1 1⁄4 Teaspoon|
|Lemon juice||1 Teaspoon|
For aspic: Generously butter 8 x 4-inch loaf pan and set aside.
Dissolve gelatin in small bowl with 1/4 cup Port.
Meanwhile, combine sugar and water in medium saucepan over medium-high heat, stirring until dissolved.
Cook until mixture is dark caramel color, about 8 to 10 minutes.
Whisk in vinegar, remaining Port and tarragon.
Reduce heat and simmer about 2 minutes.
Add gelatin, stirring until dissolved.
Strain aspic through cheesecloth-lined colander into prepared loaf pan, covering 1/8 to 1/4 inch of bottom.
Chill until set.
For pate: Combine the duck livers, milk and Cognac in medium bowl and soak 1 hour.
Melt 1/2 cup butter in large skillet over medium heat.
Add onion and saute until browned.
Add apple and cook until softened, about 3 to 4 minutes.
Transfer mixture to processor or blender using slotted spoon.
Return skillet to medium-high heat.
Add livers and saute until just pink, about 10 to 12 minutes.
Add to onion mixture in processor or blender.
Reduce heat to medium, add Sherry to skillet and cook, stirring up any browned bits clinging to bottom of pan.
Add pan juices and 1/4 cup cream to liver mixture and puree until smooth.
Let stand until lukewarm.
Beat remaining butter in medium bowl until creamy.
With machine running, gradually blend butter into liver mixture.
Mix in salt and lemon juice.
Pour over chilled aspic, smoothing top.
To serve, run sharp knife around edge of mold, dip mold briefly into hot water and invert pate onto platter.