Chicken Liver Pate with Duck Fat : perfect frugal and tasty appetizer !
Cut liver into one inch pieces.
Melt duck fat in a large skillet and add liver, onion, garlic,thyme, juniper and rosemary. Cook for six minutes. Make sure liver is completely cooked.
Take away from the heat and add salt, lemon juice and black pepper.
Transfer pate and mix it in food processor / blender until creamy. You will get two cups of fine pate.
Fill clean, dry glass jars with pate and let it cool.
Top pate with some duck fat, close the jars and keep in the fridge. Covered, lasts for four days.