Recently I had to pluck and gut a bunch of wild ducks from a recent shot I went on. I decided to save all the livers for something that I’ve never done before but always wanted to try. Duck liver pate. It worked! It was relatively easy and I added a special secret addition to boost and enhance the duck lover flavour, which I’m saving for the book. The result was a real crowd pleaser, even for people who where a little squeamish about it’s origins, which amazes me when people are eating offal often without knowing it.