Brandied Duck Liver Mousse with Creole Mustard Sauce - duck livers

Method

• In a bowl, combine the livers and milk to cover.
• Soak, refrigerated, for at least 8 hours or overnight.
• Drain well.
• In a large, heavy skillet, heat the oil over medium-high heat.
• Add the livers, onions, thyme, bay leaves, 1 teaspoon of the salt, and the white pepper.
• Cook, stirring occasionally, until the livers are just slightly pink and the onions are soft, about 5 minutes.
• Carefully add the brandy and cook until the liquid is evaporated and the livers are cooked through but still tender.
• Remove from the heat and spread on a large plate to cool.
• Transfer to a food processor.
• Add the cream cheese and butter, and process on high speed until smooth.
• Add the remaining 1/2 teaspoon of salt and pulse to blend.
• Line a 5-cup loaf pan (8 1/2 by 4 1/2 by 3-inches) with plastic wrap, leaving an overhang of several inches.
• Spoon the mixture into the terrine, smoothing out with a rubber spatula.
• Wrap the terrine with the overhanging wrap and chill until firm, at least 8 hours.
• To serve, unwrap the terrine, lift from the mold, and slice with a sharp knife.
• Place 1 slice on each plate with a heaping tablespoon of the mustard sauce and serve with the croutons or crackers.
• In a blender or food processor, combine the egg yolk, soy sauce, Creole mustard, Worcestershire, salt, and pepper, and process for 20 seconds on high speed.
• With the machine running, add the oil through the feed tube in a steady stream and process until it is smooth and thick.
• Adjust the seasoning, to taste.
• *RAW EGG WARNING
• Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
• To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.