Duck Pâté, with Dried Apple

• 3 tablespoons rendered duck fat
• 1 wild onion or shallot, chopped
• 1

Place the duck fat in a skillet and set over medium-high heat to melt, about 4 to 5 minutes. Add the onion or shallot and cook for 30 seconds, stirring occasionally. Add the liver, sage, salt, and juniper. Cook, stirring occasionally, until the liver is cooked through and no longer pink, about 5 minutes. Add the cider and continue cooking to reduce to a glaze, about 3 minutes.

Transfer