Duck Liver "Truffles"
Serves: 2
Olin Prosacco
1 January 1970
Based on User reviews:
56
Spice
63
Sweetness
64
Sourness
38
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Place mousse in a bowl and drizzle port over the mousse
2
Mash with a fork until the mixture is workable and the port is incorporated
3
Work in the black pepper
4
Do not overwork
5
Refrigerate for 1/2 hour or until firm
6
Remove from refrigerator and divide evenly into 24 uniform "truffles
7
" Using your hands, quickly roll the mousse into balls
8
When finished roll the truffles in the miniature croutons Transfer to a storage container and refrigerate until ready to serve
9
Preheat oven to 325 degrees F
10
Cut the bread into the tiniest possible cubes (1/16-inch or smaller)
11
Place all ingredients in a bowl and toss
12
Transfer to a baking sheet and bake until uniformly golden
13
Cool and set aside to use as directed