Cognac Duck Mousse
I have about 5lbs of beautiful imported Cognac Duck mousse. I would love to have some suggestions on how to serve this besides just on crackers. I am doing a lot of entertaining during the Holidays so if any one has suggestions that would be great.
Hmm. Maybe a crepe? Or Amanda Hesser does some cute variation on PBJ with pate and a tart cherry jam-- at least it's toast with a twist. Perhaps in a salade composee maybe with pistachios and dried cherries (I think cherries go really well with duck pate)? Wow. Five pounds. I'm also thinking you could do some really pretty layered kind of chilled torte in a springform pan, but I'm not sure exactly what you'd layer it with? Maybe toasted brioche, some tart jam (as above) and some toasted nuts? If the sides didn't end up looking nice, you could coat them with more crushed nuts.