Duck (or Chicken) Liver Pâté

Method

Heat 4 tablespoons butter in a frying pan, add the onion, and sauté until quite brown. Add the apple and continue to cook until the apple just starts to soften, 3 to 4 minutes. Turn up the heat to high and add the duck livers. Sauté until the livers are cooked but still slightly pink in the center. Transfer the mixture to a blender or food processor and set aside.

Deglaze the pan with the brandy or sherry and add the deglazing to the liver mixture. Pour the cream into the livers. To avoid being burned, be sure to cover the container before starting to process the food, and to handle it with a towel or hot pad. Puree the mixture until it is smooth and set it aside to cool to lukewarm.

Put the remaining 6 tablespoons butter in a mixing bowl and whip it until it is soft. Whip the liver puree into the butter, then add the salt and lemon juice and blend in well. Pack the finished pâté in a decorative terrine or glass bowl, or for individual portions, into small ramekins, 1½- to 2-ounce capacity. Cool, then cover with plastic wrap.