Duck liver pate

1. Heat 30gm butter in a large saucepan over medium-high heat. Add shallot, garlic and thyme and cook, stirring occasionally, until shallot is soft (5-6 minutes).
2. Add bacon, cook until crisp (2-3 minutes), season to taste, then transfer mixture to a food processor.
3. Heat 30gm butter in same pan, add livers and cook until brown (1-2 minutes each side), then add to food processor.
4. Return pan to heat, deglaze with brandy, cook for 2-3 minutes, scraping base of pan with wooden spoon, then add to food processor.
5. Add remaining butter to food processor, process until smooth, then add cream and process to combine.
6. Adjust seasoning to taste, pass through a fine metal sieve, spoon into individual ramekins or a 2½ cup-capacity mould to 2cm below rim and refrigerate until surface is just set (15-20 minutes).
7. Pour over clarified butter to cover and refrigerate until set (2-3 hours).