Duck Liver Pate

• 3 ounces duck fat
• 1 large shallot, peeled and coarsely chopped (2 1/2 tablespoons)
• 1 duck liver (about 3 ounces), cut into 1-inch pieces
• 1/4 teaspoon herbes de Provence
• 1 clove garlic, peeled and crushed
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon Cognac
• 16 1/4-inch-thick horizontal slices from a small baguette, toasted

1. 1.
2. 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.
3. 2.
4. Add the shallots, and cook for about 30 seconds, stirring occasionally.
5. Add the liver, herbes de Provence, and garlic, and cook over medium to high heat for 1 1/2 to 2 minutes, stirring occasionally.
6. Add the salt and pepper.
7. 3.
8. Transfer the mixture to a blender, add the Cognac, and blend until liquefied.
9. If a finer textured pate is desired, push the mixture through the holes of a strainer with a spoon.
10. This will yield 1/2 cup.
11. Let cool for at least 1 1/2 hours, then cover and and refrigerate until serving time.
12. 4.
13. Spread the pate on the toasted baguette slices, and serve.
14. The pate will keep, well covered, for 3 to 4 days.

duck fat, shallot, duck liver, herbes, clove garlic, salt, freshly ground black pepper, cognac, baguette

Taken from www.epicurious.com/recipes/food/views/duck-liver-pate-105586 (may not work)