1 lb. chicken livers
2 T. duck fat or ghee
2 T. white wine
3 hard boiled eggs
1/2 c. camelized onions
salt and pepper
Melt fat in a medium saute pan. Add chicken livers and cook over medium heat until brown all over. Add wine to deglaze pan. Scrape contents of pan into food processor. Add remaining ingredients and pulse until smooth. Chill. Serve with crudites.
