Duck Liver Pate

1 small white onions, chopped

1/4 cup garlic, chopped

1 1/2# frozen duck livers

1# butter, room temperature and cubed

1 bunch parsley, chopped fine

1 750 ml. bottle Marsala

1 1/2 750 ml. bottle brandy

3 cups red wine

Salt and pepper to taste

Method

1. Sweat the garlic and onions in a little butter

2. Add the liver and cooked till well caramelized.

3.  Deglaze with the Marsala, brandy, and red wine.

4.  Reduce until the livers are dry.

5.  With a buerre mixer or blender, incorporate all the butter while the livers are still warm.

6.  Add parsley and season with salt and pepper.

7.  Pour pate into pans lined with plastic wrap and cover tightly.

8.  Allow the butter to set overnight in refrigeration.

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