Best Duck Liver Truffles Recipes

DUCK LIVER "TRUFFLES"

Duck Liver

Provided by Food Network

Time 50m

Yield 24 "Truffles"

Number Of Ingredients 8

Ingredients

12 ounces good quality purchased duck liver mousse or fine textured pate
1 tablespoon Ruby port
1 teaspoon freshly ground black pepper
3 cups miniature croutons, recipe follows
3 cups bread (1 day old, preferably thin sliced white bread, with the crust removed)
3 tablespoons butter, melted
1 teaspoon dried thyme leaves
1/2 teaspoon salt

Steps:

Place mousse in a bowl and drizzle port over the mousse. Mash with a fork until the mixture is workable and the port is incorporated. Work in the black pepper. Do not overwork. Refrigerate for 1/2 hour or until firm.
Remove from refrigerator and divide evenly into 24 uniform "truffles." Using your hands, quickly roll the mousse into balls. When finished roll the truffles in the miniature croutons Transfer to a storage container and refrigerate until ready to serve.
Preheat oven to 325 degrees F.
Cut the bread into the tiniest possible cubes (1/16-inch or smaller). Place all ingredients in a bowl and toss. Transfer to a baking sheet and bake until uniformly golden. Cool and set aside to use as directed.

MUSHROOM RISOTTO CAKES STUFFED WITH DUCK LIVER, PETIT GREENS, AND WHITE TRUFFLES

Mushroom Risotto Cakes Stuffed with Duck Liver, Petit Greens, and White Truffles image

Provided by Food Network

Time 1h30m

Yield 8 servings

Number Of Ingredients 17

Ingredients

16 ounces mixed mushrooms, chanterelle and portobello
1 tablespoon olive oil
Salt and freshly ground black pepper
6 cups mushroom stock or broth
3 ounces butter
1/4 cup finely diced onion
1/2 tablespoon minced garlic
8 ounces carnaroli rice
Eight 1 1/2-ounce duck liver slices
1 tablespoon chopped parsley
4 ounces grated Parmigiano-Reggiano
2 tablespoons minced shallots
2 cups petit greens, chervil, mache and chervil
Salt and freshly ground black pepper
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 white truffle, optional

Steps:

Trim stems of mushrooms and slice evenly. Heat skillet and saute mushrooms in olive oil for 5 minutes or until tender and golden. Season with salt and pepper. Reserve 1/3 of mushrooms for the sauce.
Heat stock in a pan and gently simmer. Meanwhile, melt 1 tablespoon of butter in a heavy saucepan on medium heat. Add the onion and saute until soft and translucent, approximately 5 minutes. Add the garlic and cook an additional minute longer. Add the rice and stir with a wooden spoon until rice becomes translucent. Add a ladle of mushroom stock and cook on medium heat until stock is absorbed. Adjust seasoning as needed. Continue to add ladles of stock, repeating the process until rice is tender but still firm.
For making the risotto cakes the consistency should be less creamy than a traditional risotto. Spread the risotto onto a baking sheet to cool.
Season slices of duck liver with salt and pepper. Sear quickly in a heavy saute pan on high heat on both sides until golden brown. Remove and place on towels to absorb fat.
To assemble cakes, place eight 3- by 1 1/2-inch high ring molds on a buttered baking sheet. Fill molds with risotto evenly, slightly less than 1/2 full. Place duck liver in center and top off the molds with remaining risotto. Sprinkle a generous amount of Parmesan on top, refrigerate until ready to bake. When ready to bake, preheat oven to 375 degrees F. Remove molds gently and bake in oven for 12 minutes.
For the sauce, melt 1/2 ounce of butter in a saucepan. Saute shallots until slightly browned then add remaining mushrooms and saute for a minute longer. Turn to high heat and add the remaining mushroom stock and reduce by half. Adjust seasoning and finish with remaining butter.
To assemble, toss greens in salt, pepper, olive oil, and balsamic vinegar. Place risotto cakes on plates, spoon sauce around and garnish with tossed green salad. Top with slices of white truffle.