Recipe: DUCK LIVER PÂTÉ

METHOD

• Heat a heavy-based frying pan over a medium heat.
• Melt the butter.
• Pour a little of the melted butter into the hot pan and add half of the Ducko duck livers.
• Cook this for 3 to 5 minutes until cooked all the way through.
• Transfer the cooked livers to a plate and repeat step 4 with the rest of the livers.
• Pour the brandy into the frying pan and bring to the boil (be careful that it does not light up!).
• Transfer the livers to a food processor and blend them until smooth.
• Add the brandy, remaining melted butter, and the double cream and blend again.
• Season with salt and freshly ground black pepper to taste.
• Transfer the pâté to serving dishes and garnish with fresh herbs.
• *To make it just that extra special add small chopped apple pieces, or roughly chopped nuts.
• **When kept in the fridge, pâté will stay fresh for up to 4 days.