1 to 1½ pounds duck livers
2 cups milk
2 tablespoons olive oil
2 shallots, sliced thin
1 bunch, about 10 sprigs, thyme
2 tablespoons brandy
2½ pounds cream cheese, softened
1 pound unsalted butter, softened
2 to 3 tablespoons truffle oil
Salt and pepper, to taste
Combine the livers and the milk. Refrigerate overnight or up to two days.
When you’re ready to make the mousse, drain the livers and discard the milk. Heat the oil in a large skillet over medium-high heat. When the oil is hot, add the shallots, thyme, and livers. Season with salt and pepper. When the livers have a nice sear, turn them over and cook thoroughly. When they’re almost done, add the brandy and flame.
Remove the liver mixture from the heat, puree, and let cool to room temperature. Allowing them to cool is very important to creating the right texture in the mousse!
Once the livers have cooled, mix the cream cheese and butter using the paddle attachment, until it is smooth and there are no lumps.
After the liver mixture has thoroughly cooled, add it and the truffle oil to the butter and cream cheese mixture. Gently fold in. Check for seasoning and add salt and pepper, to taste.
Refrigerate until firm. This mousse can also be frozen for up to three months.