Truffled Duck Pâté

• 1 medium-sized duck
• 2 shallots, chopped
• pinch of thyme
• 4

Bone and skin duck. Cut the breast in long thin strips. Combine shallots, thyme, 2 bay leaves, crumbled, ½ teaspoon salt and a little freshly-ground pepper and dry white wine. Marinate fillets in this mixture for at least 2 hours. Sauté calf’s liver and duck liver in