Monday, September 15, 2008

Duck with Duck Liver Mousse

This decadent entree can be made with duck or chicken.

Serves 4.

  • 4 duck or chicken breasts with skin
  • 4-8 tablespoons duck liver mousse or other pate
  • 1 cup red wine
  • 1 onion, sliced
  • 8 button mushrooms
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • salt and pepper
  • Preheat oven to 350 degree Fahrenheit.
  • Slide fingers under skin of each duck or chicken breast to separate it from the flesh, leaving it connected on the edges.
  • Place 1-2 tablespoons of pate under skin of each breast, depending on its size.
  • With fingers on top of skin, spread the pate to cover the flesh evenly in a thin layer.
  • When all four are finish place them in a baking dish large enough to hold them with a little extra space.
  • Pour the wine into the dish.
  • Rub onions and mushrooms with olive oil and place in dish around duck or chicken.
  • Sprinkle meat with thyme, salt and pepper and place in the preheated oven.
  • Bake duck for 30-45 minutes, depending on desired level of doneness (should be medium).
  • If using chicken, bake for 90 minutes, and wait to add the vegetables until chicken has baked for 30 minutes.
  • Serve immediately.

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