Duck liver pâté Au Cognac

Have you ever made Duck liver pâté? We have not, only made chicken liver terrines.
I personally love liver pâtés and have had in my sight to try to make both duck and goose pâté. Looked at various pâté recipes, including terrines and mousses, but none of them were appealing. I am not a fan of baking the dish, much less grounding the raw livers.
Decided to modify my chicken liver terrine and it was a success. The delicate flavor of the liver combined with black truffles and Madeira was perfect. Use mascarpone for consistency and finish with a splash of cognac! This is one going to the recipe book. Next try to make goose pâté. Needed to try with a less costly ingredient, you have to have some experience before you experiment with a 65$/lb dish :D