For the duck liver pudding, blend the well-cleaned duck liver with all the ingredients in a blender. Pour the mixture into a plastic casserole or a mold lined with plastic wrap (cover the mold with plastic wrap).
Poach in a preheated oven at 90 °C over steam or in a bain-marie until the soufflé has set like a pudding.
Remove the duck liver pudding from the mold or casing and cut open while warm.
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