1 Kg Duck Liver

250g salted butter

1 Large Onion finely chopped

5 cloves of garlic finely chopped

250ml Old Brown Sherry

250ml Cream

Salt & Pepper to taste

Extra butter for sealing

* Makes approx. 6 x 250g Jars

* Ideal for freezing


  • Place butter in pan to melt.
  • Add chopped onion and garlic, fry gently until soft and translucent
  • Clean Duck Livers
  • Add Duck Liver to onion and garlic
  • Cook at medium – low heat for 5 mins
  • Add Old brown sherry, cream, salt and pepper to taste
  • Cook until done, liquidize to desired consistency
  • Pour into desired jars, and seal with melted butter