Foie Gras Mousse with Wine Jelly

For the mousse, trim the liver of all skin, cut into pieces, place in a bowl and pour in the Madeira and Port wine. Add the spices, cover and marinate overnight in the refrigerator.

The next day, drain the marinade. Brown the liver in a pan with butter, then allow to cool.

For the jelly, soak the gelatin in water. Heat the broth and melt the gelatin in it while stirring. Add the Port wine.

Whip the cream. Mash the liver with the cooking juices and press through a sieve. Fold the whipped cream gradually into the cooled duck liver. Soak the gelatin in water and drain. Heat the chicken stock and dissolve the gelatin in it. Stir the gelatin into the liver puree.

Pour the wine jelly 2-3 cm (approximately 1 inch) thick in a square mold or in small serving ramekins and leave to set. (If the jelly has already set in the refrigerator, briefly heat to liquify).

Spoon the liver into the mold(s), smooth and pour over the remaining jelly. Refrigerate for at least 2 hours.