Duck Liver Mousse

1 lb duck livers, cleaned
1 tablespoon kosher salt
2 To 3 large shallots, chopped
1 oz brandy
1 tablespoon fresh pepper
1 tablespoon nutmeg
3 cups heavy cream

Put liver, shallots, pepper, nutmeg, salt, brandy in food processor and puree. With machine on add 3 cups heavy cream. Strain through a fine sieve.

Bake in water bath at 325 to 350 until the center is firm to the touch. Serve as an appetizer.

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