Duck Liver Mousse
2 tablespoons finely chopped shallot
1 teaspoon olive oil
1 garlic clove, minced
1/3 cup Cognac or other brandy
6 ounces chicken livers, trimmed (3/4 cup)
5 large egg yolks
1 cup whole milk
1/4 cup all-purpose flour
1-1/4 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
Special equipment: a 2-1/2- to 3-cup ovenproof crock or terrine
Put oven rack in middle position and preheat oven to 350°F.
Cook shallot in oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until softened, about 4 minutes. Add garlic and cook, stirring, 1 minute. Remove from heat and carefully add Cognac (use caution; if Cognac ignites, shake skillet), then boil until reduced to about 2 tablespoons, 1 to 2 minutes.
Transfer to a blender and add livers and egg yolks, then purée until smooth. Add milk, flour, salt, pepper, nutmeg, and allspice and blend until combined. Pour into crock, skimming off any foam.
Put crock in a larger baking pan and bake in a water bath until mousse is just set and a small sharp knife inserted in center comes out clean, about 55 minutes.