Ingredients
½kg/1lb organic duck livers, left whole, trimmed of sinews
4 tbsp cognac
1 clove garlic, finely chopped
handful of fresh basil leaves
salt and freshly ground black pepper
110g/4oz unsalted butter, for the interior of the pâté
55g/2oz unsalted butter, for the topping
Method
1. Place the livers in a single layer in an earthenware dish and sprinkle over the cognac. It should not cover them, but they need to soak in it for several hours. Turn them over so both sides absorb the alcohol.
2. Add the garlic, some of the basil and seasoning. Gently poach the livers in the dish in the top of the oven. Turn them over after a couple of minutes, and continue to cook until they are brown on the outside, but pink within. Do not overcook them.
3. Tip the contents of the dish straight into your blender with 110g/4oz of softened butter. Blend until smooth. Check the seasoning, then scrape into a terrine and leave to cool.
4. When cool, clarify the final 55g/2oz of butter by melting it, and removing all the curd-like sediment. Pour the clear liquid over the surface, place a couple of fresh basil leaves in the centre, and put it into the fridge until set.
5. Serve with oatcakes.
