Ingredients
1/3c port wine
2T gelatin
3T Dijon
1/4t nutmeg
2 lg cloves garlic
1/2c diced red onion or shallot
1.5 # Duck livers cleaned
1.5 # Butter chilled cut into small pieces/
Preparation
bloom the gelatin saute the livers and onions to medium rare add the garlic, nut meg and Dijon. remove from heat/ add the port wine gelatin to blender/ drop in the butter puree till smooth and season with salt and pepper.add truffles or herbs/ mushrooms
