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Ingredients

• 6 ounces [170 g] lean smoked bacon, chopped
• 1¼ pounds [560 g] duck livers or a combination of mild-flavored livers, trimmed
• ⅓ cup [80 mL] celeriac, diced
• ½ cup [120 mL] red onion, diced
• 1 tablespoon [15 mL] shallots, diced
• 1 teaspoon [5 mL] garlic, minced
• ¼ teaspoon [1 mL] cayenne
• ½ teaspoon [3 mL] paprika
• ½ tablespoon [8 mL] dry mustard
• 1 tablespoon [15 mL] Dijon mustard
• ¼ cup [60 mL] dry sherry
• ¼ cup [60 mL] Cognac or brandy
• 4 sprigs of parsley, coarsely chopped
• 2 green onions, coarsely chopped
• 2 tablespoons [30 mL] green peppercorns, rinsed
• Salt and black pepper to taste
• 6 tablespoons [90 mL] unsalted butter, cubed, slightly softened
• Dijon mustard, for service
• Cornichons, for service
• Diced red onion, for service
• Sliced crusty baguette, for service

Description

Chow