Chef Paul Freeman, I am passionate about the country larder, and what the seasons bring. as a keen wildfowler, and pursuer of country sports. I wanted to share some of my favorite recipes with you. Please feel free to contact me with any questions. This email address is being protected from spambots. You need JavaScript enabled to view it.

Ingredients

8 oz (225 g) duck livers, rinsed and trimmed
2 tablespoons Cognac
8 oz (225 g) bu er
2 level teaspoons mustard powder
¼ level teaspoon ground mace
1 level teaspoon chopped fresh thyme,
plus 6 small sprigs to garnish
2 cloves garlic, crushed
salt and freshly milled black pepper
Serves 6

To make the pâté, take a medium-sized, heavy-based frying pan, melt about 1 oz (25 g) of the
bu er in it and fry the duck livers over a medium heat for about 5 minutes.
Keep them on the move, turning them over quite frequently. Then remove them from the pan using a
draining spoon and transfer them to a blender or food processor. Now, in the same pan, gently melt
5 oz (150 g) of the remaining bu er and add this to the blender or food processor. Then pour the
brandy on to the juices left in the frying pan (to capture all the lovely flavours), and pour that over
the livers. Now add the mustard, mace, thyme and garlic, season well with salt and freshly milled
black pepper, and blend until you have a smooth, velvety purée. Next, divide the between the ramekins
(or pots). Then melt the remaining 2 oz (50 g) of bu er, pour a li le over each one to seal, press in
a sprig of thyme, and leave them to get quite cold. Cover with clingfilm and leave them in the fridge
till needed.
safe shooting.
Chef Paul