Duck liver pate | Gourmet Traveller

Ingredients

• 200 gm butter, coarsely chopped
• 2 golden shallots, thinly sliced
• 2 garlic cloves, finely chopped
• 2 tbsp thyme leaves
• 100 gm bacon, finely chopped
• 500 gm duck livers, cleaned
• 50 ml brandy
• 1 tbsp red wine vinegar
• 60 ml (¼ cup) pouring cream
• 150 ml clarified butter (see note)
• To serve: toasted baguette
• Pickled shallots and curly endive salad
• 2 tbsp dry white wine
• 2 tbsp white wine vinegar
• 2 tsp caster sugar
• 2 golden shallots, very thinly sliced
• 1 cup (loosely packed) small curly endive leaves
• 30 ml olive oil