Duck Liver for Charlie – Michael Nagrant

Ingredients

• 5 pounds duck liver (soak in milk overnight before cooking)
• 3 pounds unsalted butter (cut into small cubes)
• 2 large white onions julienned
• 1 cup chopped garlic
• 1 bouquet garnie (a couple sprigs thyme, parsley, and bayleaf tied up with butchers twine for easy removal)
• 2 cups brandy
• 1 cup apple cider
• 4 cups duck or chicken stock (watch for salt if its storebought)
• one tablespoon ground nutmeg
• one tablespoon ground cloves
• one tablespoon ground ginger
• one tablespoon garlic powder
• one tablespoon honey
• one tablespoon lemon juice
• salt