Duck Pâté

• 1 (3½-4 lb) (1½–2 kg) oven-ready duckling
• 2 oz (

Wipe the duck and reserve the duck liver. Rub the duck over with butter and place in a roasting tin. Set in a hot oven 400°F, 200°C or Gas No. 6) and roast for 30 minutes. Remove from the heat and cool for a few moments, then lift the partly roasted flesh from the bones. Cut the breast pieces into thick strips and reserve. Remove any pieces of skin from the remainder of the duck flesh. Trim the