This Paté is perfect, served with drinks or as a starter with crunchy bread.
The recipe below is for about 6 people.

• 400 gr organic chicken liver
• 400 gr organic duck liver both chopped and rid of any filaments
• 200 gr unsalted butter
• 4-5 thin rashes of bacon, chopped
• 1 Spanish onion, chopped
• 3 cloves of garlic, peeled
• fresh sage and rosemary leaves
• 2 tablespoons olive oil
• 1/2 class of Oloroso Sherry or Cognac
• salt and pepper to taste

• in a large fry pan
• melt about 50 gr butter and 2 tablespoons of olive oil
• lightly fry the onion, garlic, bacon and herbs
• when the onions have softened and are just a little colored
• add the chopped liver

• cook on gentle heat for about 10 to 15 minutes
• the liver should still be a little pink
• now add the Sherry or Cognac and let the alcohol evaporate

• add the remaining 150 gr of butter
• brake them up into pieces
• let them just melt

• in your magi mix, wizz the Paté until smooth
• taste for seasoning and add salt and pepper
• pour into a serving dish

• melt the remaining butter and pour over the Paté

• I find this seals it and the color remains more pinkish.

• you can keep this Paté for up to one week in the fridge