CHICKEN & DUCK LIVER PATE

Steps:

• Using a paring knife to trim the fat, membranes, and bile ducts from the chicken and duck livers, then rinse. Pour the milk into a small bowl, add livers, and soak for 1 to 2 hours in the refrigerator to draw out impurities. Drain the livers, rinse, and drain again, then pat dry with paper towel. Transfer the livers to a glass dish. Add the bay leaves, garlic, then drizzle the brandy and marsala over the livers. Toss briefly and gently. Cover loosely with plastic wrap, and refrigerate for at least 6 hours, or over night. Remove livers from the marinade and pat them dry with paper towels. Set a fine mesh strainer over a small bowl and strain the marinade, reserving the bay leaves and garlic separately. Heat medium heavy saute pan over medium heat. Add the 2 table spoons butter and the oil and heat until the butter starts forming. Add anchovies, shallots, capers, sage, and reserved bay leaves and garlic to the pan and saute for 1 minute. Season the livers with salt and arrange them in the panic a single layer. Cook, using tongs or large kitchen spoon to turn the livers, until they are brown at the edges but still pink inside, 4 to 5 minutes, taking care to not overcook. Pour in the reserved marinade and the stock and raise the heat to medium-high. Cook, shaking the pan occasionally, until marinade reduces slightly and begins to glaze the livers, about 5 minutes. Remove pan from heat and remove bay leaf, discard. Let livers and liquid cool in pan. Transfer the contents of the pan to a food processor and pulse to a coarse puree. Add cold butter a few pieces at a time, pulse after each addition until smooth. Fill a wide, deep bowl halfway with ice water. Using a rubber spatula scrape the puree into a smaller stainless steel bowl, set in ice water. whisk the puree until fluffy. Serve or refrigerate in an air tight container for up to 2 days.