Рет қаралды 21,668
Sparkling aspic gives a warm glow to this terrine of duck liver. You make the aspic in two batches, one of which goes into the mold first and - after the mousse is unmolded - forms the top, the other of which forms the bottom. The mousse is flavored with thyme, port, and cognac, with a little cayenne pepper to pick up the pace.