Clean livers carefully, making sure that bile bag is removed. Melt 1oz butter in a pan, add whole livers, and let them cook gently for 5 minutes. They must remain pink inside. Take livers out and place in processor, meanwhile to the butter in the pan, add brandy and let it bubble, then add port or madeira and cook another minute. Add garlic, salt, pepper and thyme to the livers and process until smooth. Pour in butter mixture from the pan plus the extra butter and mix thoroughly to a paste. Put into an earthenware terrine in which it will come within ½ inch of the top. In clean pan melt pure duck or pork fat, pour through a strainer onto the pate so that it is completely sealed. (1/4inch covering).
Cover with foil and store in fridge
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