re: Best liver for a pate?

Duck is the absolute best by leaps and bounds, then you drop down to pork. I have a recipe somewhere in my e-mail filage that is the recipe that was in my exes French uncles doings. That called for a kilo each of liver and basically a ground pork butt for the fat content of it. When you do it make it in an aluminum lined bread baking pans. Line that with bacon from end to end then put the forcemeat mixture into it and pull the ends of the bacon to close it up, then seal the foil over it all. Find something to weigh down(foil covered bricks a la spatchcock chicken) it will squeeze the grease out of the way, when the pans are removed from the oven it will be able to pour off easily. Leave the weights of top and refrigerate the loaves. When they are cooled they will not be "thin" which I assume to be watery in fact.