I made my own paté, waaay easier than pie. 7 mn, from get the duck fat out of the fridge, to put the mixture into a ramekin to put back in fridge. It is delicious. No idea it was so simple.

What happened was, when I thawed my duck from the farmer, it had no liver in it, which I noted to the seller. Apparently they don't include the duck livers like they do with the geese, but because I was disappointed, have a free pound of duck livers.

So I found a recipe for 1 duck liver, followed it (mostly), found the mixture too runny so in went a second duck liver, looked good. Then I made another one with the other 3 livers just by hand, based broadly on the recipe.

I can't tell'm apart.

Original recipe ingredients: 3 oz duck fat, 1 large shallot, 1 duck liver, 1/4 t herbes de provence, 1 peeled crushed garlic clove, 1/4 t salt, 1 t cognac.

Melt fat, add the some onion I subbed, the garlic, the bouquet garni I subbed; after a bit, add the liver, in pieces, dried better than I did, wow that was some splatter, you should see my forearm. Once the liver has no pink, put in food processor with the cognac, process to mush. This is where it was too runny, so I fried up that second liver in the still-greasy pan, and processed some more. Put in ramekin to solidify.

So for the second one, I used 3 livers and only 1 oz of duck fat plus another oz of my garlic oil, a little more onion, everything else pretty much the same. This is the one I've been eating with cornichons, to avoid the bread.

The other one is frozen, for science. The recipes all said it would freeze well.

A recipe I haven't tried, but might some day, is this:

8 oz. duck liver, chopped
1 oz cognac
1 1/4 cups heavy cream
6 tbsp. unsalted butter, cubed
1 1/2 tsp. kosher salt
3 egg yolks

Heat oven to 300°. Line a 9" x 5" x 2¾" loaf pan with plastic wrap, letting at least 4" hang over the edges; set aside. Purée liver, cognac, cream, butter, salt, and yolks in a food processor until smooth. Press mixture through a fine-mesh sieve into a bowl. Spread into prepared pan; fold excess plastic over top of pan. Place pan into a 9" x 13" baking dish; pour boiling water into dish to come halfway up outside of pan. Bake until slightly firm, about 35 minutes, or until an instant-read thermometer inserted into middle of mousse registers 150°. Chill until completely firm, at least 4 hours.

Any of you guys made your own?