ORANGE SCENTED DUCK LIVER PÂTÉ Recipe · Gressingham

Ingredients

• 50g butter, ghee or coconut oil and a little extra for frying.
• tsp olive oil
• ½ onion diced
• 3 cloves sliced garlic
• Celtic salt
• 400g Gressingham duck liver
• Herbs – tsp fresh thyme, tsp dried rosemary, 1 bay leaf (use as much or as little as taste-buds desire or substitute for 1 tsp dried mixed herbs)
• 1 tsp grainy or dijon mustard
• 2 Tbs organic raw apple cider vinegar
• ½ tsp orange essence
• ¼ lemon, juiced
• Fresh black pepper or whole peppercorns