- 300g Duck Livers, rinsed and connective tissue removed
- 1 cup Milk
- 2 cups Heavy Cream
- 1 whole Star Anise
- 2 tsp Smoked Rock Salt (ground)
- 3/4 tsp freshly ground Black Pepper
Soak duck livers in the milk for at least two hours at room temperature.
Bring the double cream, star anise, and Smoked rock salt to a boil in a small saucepan.
Reduce to simmering, and cook for 3 minutes.
Remove the anise.
Place duck livers in a food processor bowl fitted with the metal blade.
Add about 1/2 cup of the hot cream and process until combined.
With the motor running, slowly add the rest of the cream in a steady stream.
Process the livers until smooth. pausing to scrape down sides with a spatula as needed.
Add pepper and pulse until combined.
Scrape duck liver pate into a serving bowl and cool to room temperature.
Cover with clarified butter and chill for at least 24 hours before serving.
Serve with crusty bread.