Duck Liver Mousse

Ingredients:

1 lb Duck livers, cleaned
1 tb Kosher salt
2 To 3 large shallots, chopped
1 oz Brandy
1 tb Fresh pepper
1 oz Hazelnut liqueur
1 tb Nutmeg
3 c Heavy cream

Method:

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.