- 85g duck fat, (6 tablespoons)
- 1 large shallot, peeled and coarsely chopped (2 1/2 tablespoons)
- 1 duck liver (about 100 g), cut into 1-inch pieces
- 1/4 teaspoon herbes de Provence
- 1 clove garlic, peeled and crushed
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon Cognac
- 16 1/4-inch-thick horizontal slices from a small baguette, toasted
Place duck fat in a skillet, and cook over medium to high heat for 4 to 5 minutes, until the fat has melted and some of it has browned.
Add the shallots, and cook for about 30 seconds, stirring occasionally. Add the liver, herbes de Provence, and garlic, and cook over medium to high heat for 1 1/2 to 2 minutes, stirring occasionally. Add the salt and pepper.
Transfer the mixture to a blender, add the Cognac, and blend until liquefied. If a finer textured pâté is desired, push the mixture through the holes of a strainer with a spoon. This will yield 1/2 cup. Let cool for at least 1 1/2 hours, then cover and and refrigerate until serving time.
Spread the pâté on the toasted baguette slices, and serve. The pâté will keep, well covered, for 3 to 4 days.