450g Luv-a-Duck, Duck Livers
200g butter, melted
50ml double cream
1 tbsp brandy
Sea salt and freshly ground black pepper

METHOD

1 Heat a heavy-based frying pan over a medium heat. Pour a little of the melted butter into the hot pan, add half the duck livers and cook for 3-5 minutes until cooked all the way through. Transfer them to a plate and repeat with the rest of the livers.

2 Pour the brandy into the fry pan and bring to the boil (it might light up be careful).

3 Transfer the livers to a food processor and blend them for a minute or so until smooth.

4 Pour in the brandy, remaining melted butter and double cream and blend once more. Season with salt and freshly ground black pepper.

5 Transfer the pate to eight espresso cups or small duck pate dishes. original