COMING OUT TO MUFFIN

                                             FUN WITH ORGAN MEATS!!!!

My second attempt at Pate. I made some chicken liver pate for my family for Christmas and it was a hit, so I decided to try again with duck livers. Hafta say, both were pretty dank. I was surprised by how easy the whole thing is. I always though the process was much more involved but all you do is saute the livers with onions and garlic for a few minutes, add some cognac and blend with a LOT of butter…delicious! I think I slightly overcooked the livers on the second time because the duck liver pate was a little less smooth and had a bit more of a grainy texture than the chicken liver pate but i DO think the flavor was better. I keep hearing and reading that eating liver is so essential and, as long as it is comin’ at me in the form of pate, I say BRING IT ON!