Ingredients

• 300 g fresh duck liver
• 125 g softened butter
• 2 tbsp cognac or brandy
• 1 chopped shallot
• 1 tbsp 35% cream
• 1 1/2 tsp fresh thyme
• 1 Salt, pepper, and nutmeg

Instructions

1. 1

   Melt 1 tbsp of butter and sauté the shallot for 2 minutes.

2. 2

   Add the livers and cook over medium-high heat for 3 minutes on each side. They should remain pink in the center.

3. 3

   Deglaze with cognac.

4. 4

   Transfer to a food processor with the remaining butter, cream, thyme, salt, pepper, and nutmeg.

5. 5

   Blend until smooth and creamy.

6. 6

   Pour into ramekins and refrigerate for at least 3 hours. Serve with croutons.