Preparation
Soak duck livers within the milk not less than two hrs at 70 degrees. If you work with frozen, milk-drenched livers, simply permit them to arrived at 70 degrees. After soaking, drain and rinse under awesome water.
Bring the heavy cream . anise, and salt to some boil in a tiny saucepan. Reduce to simmering, and prepare for several minutes. Take away the anise.
Place duck livers inside a mixer bowl fitted using the metal blade.
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Add about 1/2 cup from the hot cream and process until combined. Using the motor running, gradually add all of those other cream in a steady flow. Process until smooth, pausing to scrape lower sides having a spatula when needed. Add pepper and pulse until combined.
Scrape duck liver pate right into a bowl or several small crocks and awesome to 70 degrees. Cover with plastic wrap touching the top pate and chill not less than 24 hrs before serving. Store within the refrigerator as much as two days.