Duck Liver Pate

Intro

We have foie gras at home.

Directions

1. Slice shallots and sweat them in a pan on low heat.
2. Add chopped liver and any other innards.
3. Once cooked through, about 4 minutes, add salt and flour and toss.
4. Let the flour cook out over 3 minutes, then add wine to scrape up any bits. Toss all of this into a blender.
5. Add cream and puree, then add butter 1 tbsp at a time while pureeing.
6. Once incorporated, cool in the fridge before serving.