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Prep Time: 2½ Hours
Yields: 8 Appetizer Servings

What a magnificent combination of flavor. Frank Harris III is an innovative and creative cook, and this recipe represents his unique style. Wild duck breasts can be substituted for the woodcock and snipe.

½ pound woodcock breast meat, cubed
½ pound snipe breast meat, cubed
¾ cup unsalted butter
1 cup chopped onions
2 cloves garlic, chopped
1 bay leaf
½ pound chicken livers, trimmed and rinsed
1 tbsp flour
¼ tsp sugar
1 tsp fresh cracked black pepper
¼ tsp dried oregano
¼ tsp dried basil
¼ tsp dried thyme
¼ tsp poultry seasoning
1 tbsp Worcestershire sauce
2 tbsps brandy
3 tbsps port
salt and cracked black pepper to taste
granulated garlic to taste
minced chives for garnish

In a large cast iron skillet, melt butter over medium-high heat. Add onions, chopped garlic and bay leaf and sauté until vegetables are soft and translucent. With a slotted spoon, remove vegetables from skillet and set aside. Add woodcock, snipe and chicken livers to remaining butter in skillet and sear meats over high heat until medium rare. Stir in cooked vegetables, flour, sugar, 1 teaspoon pepper, oregano, basil, thyme and poultry seasoning. Add Worcestershire, brandy and port and bring to a quick simmer. Remove from heat and discard bay leaf. Transfer entire contents of skillet to the bowl of a food processor and pulse 5–6 times or until everything is of a uniform, semi-smooth consistency. Adjust seasonings to taste with salt, pepper and granulated garlic. Let rest for 15 minutes then transfer pâté to a buttered mold or cereal bowl. Cover with wax paper and refrigerate until completely cold. To serve, dip bowl in hot water and un-mold on a plate. Garnish with chives and serve with crackers or toasted French bread.

Frank Gaines Harris IV
Shreveport, LA








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