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Date Added 2008-06-14 Times viewed 6103 Duck Liver Pate |
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250g butter |
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Melt 100g of the butter in a pan and cook the shallots until soft. Add the duck livers, salt, pepper and herbs and cook for around 6 minutes. Flame with the brandy. Place in a food processor and add the remaining butter and cream. Blend until smooth. Add salt and pepper to taste. Place the pate into pâte pots or tupperware tubs, smooth the surface and seal with a little melted butter. Garnish with a bay leaf. Serve with toast |