zxcvbob > wrote:

> Sqwertz wrote:
>> Any suggestions?
>>
>> Some sort of pate is probably in order, I just wish I had some duck
>> fat to go with it. May have to use chicken fat.
>
> That must have been a *big* duck...

That should have said 4lbs of duck liverS. These are the legal kind
of duck livers.

Now I'm thinking I should just flour and sauté them in butter with
slightly carmelized shallots, madiera or sherry + wine, and parsley
and serve over a carbohydrate of some sort.

Not all 4lbs of them, though.

-sw