Duck Liver Pâté

Duck liver pate compares to no other. It is creamy, meaty, with only the faintest hint of liver. While duck livers are hard to find, making the pate is super easy. Worth making in batches, as it freezes really well. Recipe: (please note, the amount in the video is a double recipe) 1 lbs duck livers 1 large onion 1 tablespoon minced garlic in oil or 1/2 tablespoon fresh 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon thyme 5 teaspoons cognac 1 lbs butter Clean duck liver by removing the connective tissue. Cut in equal sized pieces (roughly 1 inch), and soak in milk or buttermilk in refrigerator overnight. Saute salted, diced onion in a spoonful of neutral oil. When onions are translucent, add garlic and saute for another 1 - 2 minutes, add spices. Turn up heat and add livers. Saute livers until inside is pink but no longer bleeds (this won't take long). Remove from heat and let rest for 15 minutes to cool. Melt butter (keep enough aside to top the jars) Add liver and cognac to food processor. When it starts turning smooth, slowly add in melted butter. Process until very creamy. Fill jars, top with remaining melted butter. Sprinkle thyme on top. Store in refrigerator without lid until cool. Then put on lids and keep in fridge for up to 5 days or freeze. ENJOY!