1 lb Duck livers, cleaned
1 tb Kosher salt
2 To 3 large shallots, chopped
1 oz Brandy
1 tb Fresh pepper
1 oz Hazelnut liqueur
1 tb Nutmeg
3 c Heavy cream
Put liver, shallots, pepper, nutmeg, salt, brandy and liqueur in food processor and puree. With machine on add 3 cups heavy cream. Strain through a fine sieve. Bake in water bath at 325 to 350 until the center is firm to the touch. Serve as an appetizer or fist course with toasted French Bread slices.