I got a hold of some duck and goose livers last year from a local hunter. Hunters these days often reject the most nutritious and prized parts of the animal, wrongly believing that liver is somehow toxic or are offended by the flavors or smell or texture. Fine by me, this is one of the ways to get free nutrient dense food!
Cook up onions, mushrooms and other favorite veggies. Add livers. Cook until just under-done and still a little pinkish. I sauteed in coconut butter ghee from Green Pasture. I also added a little bacon.
Add ingredients to food processor. I added fresh local Colorado peaches, sour cream and a tablespoon or so of yogurt. I also added some homemade water kefir, herbs, spices and sea salt.
Process into paste and pour into ramekins or bowls. Add melted butter on top to create butter crust. Cover with cellophane wrap and place in fridge for 3 days before serving.
(PS: It is recommended to freeze organ meats for at least two weeks to rid potential parasites. These were frozen from last year's hunting season.)
Following Weston A. Price