Livers and hearts from 6 ducks (or 2-3 geese)
2 tsp. vermouth
Salt and pepper to taste
Instant minced onion
1 hard boiled egg
1-2 tbsp. mayonnaise or softened butter

Boil livers and hearts in water with some minced onion flakes. Cook until tender and then place them in your blender along with the hard boiled egg. After blending, remove to a small bowl and add vermouth, mayonnaise or butter, and seasonings. Stir until well blended. Chill your pate in the refrigerator before serving in a crock or other container.