Here is the recipe..
- 2 regular duck breasts or one large Mcscovery breast, deskinned and cubed, fridge cold
- half a pd of lamb liver-as fresh as possable, cubed
- 1/4 a cup of butter
- 1 large farm fresh egg
- Spices -I used a number of different ones, plus fresh homegrown dried sage, salt, pepper, horseradish and basil.
- 1/4 cup of good quality dry sherry
Blend till course ground or smooth ground, I went med ground, layer pan with fatty bacon and pour in an bake in a slow oven in a half pan of water that comes up the dishes side by half way.. After baking, weight down as cooling/chilling to help firm up and increase the odds of a nice slice.
From my own notes, I would consider trying this again with duck liver to go with duck meat, and I would consider making it with lamb liver with either lamb or pork meat, but I can’t say that I would ever do duck and lamb together, for me at least the flavours fought each other, instead of blending and helping each other..