Duck and orange pate with port

Ingredients

1 kg duck livers
1 orange juiced
1/3 pt of oil and butter melted
1 medium onion roughly chopped
2 bay leaves fresh if possible but dried is fine
25 mls of port
1 orange segmented, I often use drained tinned mandarins about 400 g
0range peel very finely sliced about 2 ½ cm.

Method

1. ½ of the melted oil and butter into a sauce pan
2. add onions and bay leaves
3. soften gently with out browning
4. remove onions and keep safe, add the other ½ of oil/butter
5. increase heat and add duck livers (tip – always trim duck livers and check for
   any signs of fat bile sack.
6. Brown only one side , season well.
7. Add onions, orange juice and port spring in orange pieces
8. Reduce heat and leave to cook until livers are done.
9. Allow to cool slightly
10. Remove bay leaves then puree until smooth.
11. Place in jars, ramekins, top with melted butter
12. Place in fridge to set.
13. This should keep for approx. 1 month.