Duck Liver Pate

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   Place duck fat in a skillet, and cook over medium to high heat for 4 to 5 minutes, until the fat has melted and some of it has browned.

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   Add the shallots, and cook for about 30 seconds, stirring occasionally.

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   Add the liver, herbes de Provence, and garlic, and cook over medium to high heat for 1 1/2 to 2 minutes, stirring occasionally.

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   Add the salt and pepper.

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   3.

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   Transfer the mixture to a blender, add the Cognac, and blend until liquefied.

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   If a finer textured pate is desired, push the mixture through the holes of a strainer with a spoon.

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    This will yield 1/2 cup.

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    Let cool for at least 1 1/2 hours, then cover and and refrigerate until serving time.

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    4.

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    Spread the pate on the toasted baguette slices, and serve.

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    The pate will keep, well covered, for 3 to 4 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.