Duck Liver Pâté
INGREDIENTS
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3 ounces duck fat
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1 large shallot, peeled and coarsely chopped (2 1/2 tablespoons)
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1 duck liver (about 3 ounces), cut into 1-inch pieces
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1/4 teaspoon herbes de Provence
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1 clove garlic, peeled and crushed
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1/4 teaspoon salt
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1/4 teaspoon freshly ground black pepper
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1 teaspoon Cognac
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16 1/4-inch-thick horizontal slices from a small baguette, toasted
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