James martin duck liver pate recipes

Duck liver pâté

Arrange the livers in a single layer in an ovenproof dish, then add the garlic, basil leaves, brandy and seasoning

Pan-fried duck with pâté, apples and fennel

Mix in the pate, pine nuts and parsley thoroughly and season with salt and freshly ground pepper. Season the duck breasts with salt and freshly ground pepper and fry until the skin is almost blackened before turning over