Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         duck livers -- cleaned
   1      tablespoon    kosher salt
   2      large         shallots -- chopped, up to 3
   1      ounce         brandy
   1      tablespoon    fresh pepper
   1      ounce         hazelnut liqueur
   1      tablespoon    nutmeg
   3      cups          heavy cream

Preparation:

Put liver, shallots, pepper, nutmeg, salt, brandy and liqueur in food processor and puree. With machine on add 3 cups heavy cream. Strain through a fine sieve. Bake in water bath at 325 to 350 until the center is firm to the touch. Serve as an appetizer or fist course with toasted French Bread slices.