Liver pate

Ingredients

• 50 ml extra virgin olive oil Lagar H Blend da Safra (1);

• 10 g fresh sage;

• 10g fresh thyme;

• 10g fresh rosemary;

• 100g chopped onion;

• 500g cleaned duck liver;

• 50 ml marsala wine (or brandy);

• Salt and black pepper to taste;

• 50 ml extra virgin olive oil Lagar H Blend da Safra (2).

Method of preparation

1) Marinate the liver with marsala, salt, black pepper and chopped herbs.

2) Saute the onion with the olive oil (1) in a frying pan until golden.

3) Add the marinated liver and sauté until completely cooked.

4) Once ready, remove from the pan and let it cool.

5) Blend the liver in a processor like a pâté, adding the olive oil (2) in threads until emulsified.

6) Place in the fridge to cool.

Enjoy!