INGREDIENTS:

• 500 g duck livers
• 40 g butter
• 1/2 onion, chopped
• 2 spring onions, chopped
• 1 cloves garlic, chopped
• 30g Brandy or Grand Marnier
• 2 tbsp cream (optional)
• parsley
• 1 bay leaf
• Salt and pepper
• 2 tsp Broth of Life Chicken Broth

TRADITIONAL METHOD:

1. Heat butter in a large  pan.
2. Place livers, onions, garlic and brandy in frying pan. Stir over medium heat until the liver is just cooked and onion is soft.
3. Bring to boil then simmer for 4 - 5 minutes.
4. Place mixture in a blender and process until smooth.
5. Add cream and process for another 10 seconds.
6. Transfer mixture to a bowl and stir in parsley and chicken broth.
7. Season with salt and pepper.
8. Cover with olive oil or melted butter.
9. Refrigerate overnight or until firm.

THERMOMIX METHOD:

1. Place garlic and onion into TM jug and chop for 5 sec / speed 5.
2. Add butter and saute for 2 mins / 100C / speed 5.
3. Add remaining ingredients and chop 10 sec / speed 7.
4. Cook for 5 mins / 100C / speed 4.
5. Transfer to a bowl and cover with olive oil or melted butter
6. Refrigerate overnight or until firm.

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