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Title: Duck Liver Moose
Categories: Appetizer
Yield: 6 Servings
| 1 | lb | Duck livers, cleaned |
| 1 | tb | Kosher salt |
| 3 | lg | Shallots, chopped |
| 1 | oz | Brandy |
| 1 | tb | Fresh pepper |
| 1 | oz | Hazelnut liqueur |
| 1 | tb | Nutmeg |
| 3 | c | Heavy cream |
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.
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