Ground duck livers, chile flakes, a little red wine, a little oregano – and just a touch of foie gras – makes this pasta unforgettable.

It’s the Holy Grail of duck hunting: A wild ‘foie gras,’ a fatty, unctuous – and wild -duck liver. Sear it simply with balsamic vinegar.

I was able to carry this Danish baby full-term. It was delivering it that was another story…

Perfectly Stewed Liver.

Chicken liver parfait – I will never, ever, eat pâte in vain again.

Smooth and creamy Pâté in minutes, made in the food processor with a secret ingredient