This is one of my favorite things in the World, after Jennifer, but this is not entirely my recipe; it is a hybrid of an old Jacques Pepin recipe crossed with a recipe from luv-a-duck.com. Reason being, I needed a Duck Liver Pate to finish another recipe that it compliments, and at this time, I can’t locate my original 1980’s recipe, but I will, an I’ll put it up here when I do.
Add the Onions and Shallots and cook for about a minute, stirring.
Add the Duck Livers, herbes de Provence, and the Garlic, and cook on slightly raised heat for about 5 minutes, stirring occasionally.
Stir in the Sea Salt and Pepper, and remove from heat.
Empty the cooked ingredients into a food processor, add the Cognac, and puree.
Add the Heavy Cream, and Cold Butter. Continue to blend until smooth.
Pour the finished pate into a container, cover and refrigerate at least 2 hours, but overnight will yield better results.
Serve with, or on, toasted Baguettes, or French Bread, with Chopped Hard Boiled Egg, Minced Red Onion, Mango Chutney, Crackers, Course Grain Mustard, and Fanned Cornichons.