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Duck Liver mousse recipe
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Finely mince the livers and fat together with the seasoning until they form a smooth paste. Add the cream, egg yolks and brandy. Turn into a large terrine and poach in a bain marie. In a preheated oven of 170c or 325f gas 3. Leave for 20 to 25 mins or until firm. Serve cold the next day.
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