200g butter, diced, at room temperature
2 shallots, finely sliced
2 garlic cloves, sliced
500g duck livers, trimmed of any sinew
Salt and black pepper
Splash of brandy or port
1 tbsp tomato purée
- Melt 80g of the butter in a large pan over a medium heat and cook the shallots and garlic for 3-4 minutes until softened. Turn the heat to high and add the livers. Season with salt and plenty of black pepper and cook for 4-5 minutes until browned on all sides.
- Add the brandy or port and allow to bubble until almost completely evaporated. Remove from the heat and leave to cool completely.
- Transfer the contents of the pan into a food processor and add the tomato purée and remaining butter. Whizz until smooth.
- Push the mixture through a fine sieve into a bowl. Add extra salt and pepper to taste.
- Place in the fridge to set — it will keep for up to three days.
- To serve, use two spoons to form quenelles, or almond shapes. Place each quenelle on a serving plate and serve with plenty of slices of toast, cornichons and some onion chutney.
369kcals, 30.9g fat (18.3g saturated), 4.4g carbs (0.4g sugars), 16.2g protein, 0.1g fibre, 0.312g sodium