Duck Liver Pate

1. 1

   Use 1/4 Butter and saute onions and garlic until transparent

2. 2

   Add Bay leaves and Bouquet Garni or herbs

3. 3

   Add roughly chopped liver and brandy and saute until livers cooked but still pink inside

4. 4

   Melt and add remaining butter

5. 5

   Allow to cool and season with salt and black pepper

6. 6

   Remove the Bouquet Garni ,if used. I usually tear open the sachet and add 1/4 of the contents to the sauteed mix. Remove Bay Leaves

7. 7

   Blend. Consistency up to you. I like it very smooth

8. 8

   Pour into Ramekins or mould

9. 9

   Cover with lid or cling wrap and chill in refrigerator

* Per serving · 4 servings · Values may vary.

No additional tips available.