Ingredients

• 500g/1lb 2oz duck livers
• trimmed of fat and sinew
• 3 tbsp cognac
• 1 garlic clove
• chopped
• handful fresh basil leaves
• 175g/6oz unsalted butter
• softened
• salt and freshly ground black pepper
• melba toast
• salad leaves

Directions

• Preheat the oven to 200C/390F/Gas 6.
• Place the whole livers onto a baking sheet and pour over the cognac. Mix well so both sides of the liver absorb the cognac. Sprinkle over the garlic and basil
• retaining a few leaves
• and season
• to taste
• with salt and black pepper.
• Place in the oven for 6-8 minutes
• or until just cooked. The livers should look slightly pink inside. Remove from the oven and place into a blender along with 110g/4oz of the butter and blend until smooth.
• Check the seasoning then spoon into ramekins.
• Place the remaining butter into a saucepan and heat until melted. Pour the clear butter over the surface of the pâté
• leaving the milk solids behind in the saucepan. Place remaining basil leaves on the surface of the pâté
• and place in the fridge to set.
• Serve pâté with melba toast and dressed salad leaves.