Duck Liver Pate

• 1 kg Duck Livers trimmed and roughly chopped
• 1/2 kg Unsalted Butter
• 2 Large onions chopped
• 6 Cloves garlic chopped
• Bouquet Garni or 1/2 Teaspoon mixed dried herbs
• 2 bay leaves
• 4 Tables spoon Brandy
• Salt and Pepper to taste

1. Use 1/4 Butter and saute onions and garlic until transparent
2. Add Bay leaves and Bouquet Garni or herbs
3. Add roughly chopped liver and brandy and saute until livers cooked but still pink inside
4. Melt and add remaining butter
5. Allow to cool and season with salt and black pepper
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. Blend. Consistency up to you. I like it very smooth
8. Pour into Ramekins or mould
9. Cover with lid or cling wrap and chill in refrigerator

livers, butter, onions, garlic, bouquet garni, bay leaves, brandy, salt

Taken from www.epicurious.com/recipes/member/views/duck-liver-pate-50032062 (may not work)