Duck livers are available at many local butchers, including Oliver’s Meat Market (303-733-4629).
Ingredients
1 pound, 4 ounces duck livers
1/2 cup dry vermouth
1 shallot, minced
2 cups heavy cream
1 pound butter, melted
1 1/2 tablespoons kosher salt
Few grinds freshly ground pepper
Few shavings nutmeg
1/3 cup ruby port
1/2 teaspoon curing salt
Directions
Preheat oven to 325 degrees.
Spray an 8-cup terrine mold or meatloaf pan with cooking spray. Carefully line the mold with plastic wrap, allowing for 6 inches overlap on all sides. Spray the plastic wrap with cooking spray.
Clean the livers: Place them on a cutting board and scrape them with a firm downward pressure to separate the bile duct and thin networks of veins from the flesh. Discard the bile ducts. You should have 1 pound left.
In a small saucepan, reduce the vermouth and shallot to about 1 tablespoon liquid, but don’t brown the shallot.
In a blender, blend all the ingredients. Strain through a fine strainer. Carefully pour the mixture into the lined pan. Cover the pan with a lid or with a piece of aluminum foil. Place the pan in a hot water bath, then carefully place it in the oven. Bake for about 75-90 minutes, or until the mousse feels springy to the touch.
Remove the mousse from the water bath and refrigerate at least two hours before serving.
