Ingredients

• 175g/6oz unsalted butter
• softened
• 450g/1lb duck livers
• trimmed and cleaned
• 2 shallots
• finely chopped
• 2 cloves garlic
• finely chopped
• 2 tsp orange juice
• 1 tbsp orange zest
• ½ tsp freshly ground black pepper
• 2 tbsp orange liqueur
• 55g/2oz clarified butter
• melted

Directions

• Heat 15g/½oz of the butter in a frying pan until foaming.
• Add half the livers and fry quickly on all sides until golden
• but still pink in the middle
• about 4-5 minutes.
• Repeat with a second batch of butter and livers.
• Place the livers and juices in a food processor.
• In the same pan heat another 15g/½oz butter
• add the shallot
• garlic
• and orange juice and zest and cook over a moderate heat until the shallot is soft but not coloured.
• Add the orange liqueur and freshly ground black pepper
• and scrape the bottom of the pan to release any coagulated juices.
• Place everything in the food processor
• including the remaining unsalted butter. Blend until smooth.
• If you want a very smooth pâté
• pass the mixture through a fine sieve and put in a bowl. Cover with the cling film
• cool then refrigerate. If not using within 48 hours
• cover the top with clarified butter.