6 Portions

Preparation: 30 minutes

Ingredients
450g Silver Hill Duck Liver
250g Butter
200g Diced Onion
2 Cloves Garlic
6 tbsp dry sherry
Pinch Salt
Pinch Cracked Black Pepper
2-3 Sprigs Fresh Thyme

Method

1. Divide the butter into three separate portions. Melt one portion in a frying pan and add the onions, thyme and garlic and gently fry ensuring that the onion and garlic do not colour.
2. Remove the cooked onions and garlic and place into a small bowl. Discard the thyme sprigs.
3. Melt a second piece of butter into the frying pan and pan fry the livers until firm but not over cooked.
4. Remove the cooked livers and add the sherry into the liver pan.
5. Swirl the sherry in the pan and remove from the stove.
6. Place the onion mix with the liver into the food processor with the sherry and mix at high speed.
7. Add the final portion of butter in small knobs to the mix, add the salt and pepper and blend for one final time.
8. Remove the pate from the processor and place into a serving dish of your choice.
9. Allow to cool and then refrigerate
   

Serving Suggestions
Pate works well with any specialised breads or on toast. It is also enjoyable with salads.

Chef's Tips
To create a seal and extend shelf life on your pate cover the top with a thin layer of clarified butter.

The zest of an orange can give your pate an interesting twist.

Sauce Suggestion
Traditional Cumberland Sauce
Red Pepper Chutney