Heat ½ of spoon of ghee in a large pan. Put the shallots and garlic into the pan and fry until they are soft and transparent. Put into a blender.
In the same pan, heat 1 spoon of ghee, and add the rosemary and duck liver. Fry the liver one side until it is brown, then turn it over. Add some brandy. Fry for a few more minutes until the liver is cooked, and then place it into the blender. The inside of the liver should still be a little bit pink.
Reduce (cook off) the remainder of the liquid until only a couple of spoonfuls remain, and pour into the blender. Add 1 spoon of butter.
Blend everything to a solid soft mass. Add a sufficient amount of salt and pepper. Let it cool, and afterwards put the cooled pate into prepared small bowls. If the bowls do not close with a tight lid, you can melt some ghee and pour onto the surface to form a protective crust. Serve with crackers and jam or chutney. Bon appetit!
