|Duck liver pate|
duck liver - 250 g
pork fat, melted - 2 tablespoons
shallots - 2 cloves
dry sherry - 20 g
butter - 150 g
fresh ground white pepper
green thyme, chopped - 1/2 teaspoon
garlic - 4 cloves
bread - 1 loaf
Clean duck liver from films, cut and fry in melted butter on both
sides for 5 minutes.
Take the liver out of butter and cool it.
Finely chop shallots, sauté them in the remaining butter until tender,
pour sherry over them and boil until almost dry.
Process liver in a blender together with butter and shallots, season
with salt, cayenne and white pepper and thyme; cool.
Cut the bread in 1 cm thick slices, rub with garlic and toast in a
oven preheated to 250 °F for 5-8 minutes.
Serve pate with the toasts.