Duck with Duck Liver Mousse

http://www.igourmet.com/ST/recipe_view.asp?ID=15136

This decadent entree can be made with duck or chicken.

Serves 4.

Ingredients:

• 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

Directions:

• 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.