Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Duck livers, cleaned 1 tb Fresh pepper
1 tb Kosher salt 1 oz Hazelnut liqueur
2 To 3 large shallots, chopped 1 tb Nutmeg
1 oz Brandy 3 c Heavy cream

Put liver, shallots, pepper, nutmeg, salt, brandy and liqueur in food
processor and puree. With machine on add 3 cups heavy cream. Strain
through a fine sieve. Bake in water bath at 325 to 350 until the center is
firm to the touch.

Serve as an appetizer or fist course with toasted French Bread slices.

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