[Connie Swanson]

ALICE'S LE COMPTE BAY PATE

This is addictive, & great for folks like me who aren't wild about duck.

-4 duck breasts (halves)
- 1/8 tsp thyme
-2 bay leaves
-1/2 cup celery
-1 onion, chopped, divided into 1/2s
-1 Cup chicken broth
-2 garlic cloves
-1(1/2) envelopes Knox gelatin
-12-15 dried juniper berries, crushed
(crucial to recipe: find at gourmet shops-- small bottle lasts forever)

-Place duck breasts in a lg. pot & cover w/ water.
-Add bay leaves, salt & pepper to taste, 1/2 chopped onion, thyme, juniper berries, & 1 garlic clove.
-Barely bring to a boil & simmer 25 min.
-Drain, wipe dry & when cool, cut up for processor.
-Saute remaining onion, celery & garlic (minced).
-In procesor, blend at flash/pulse the duck, chiken broth (1/2 C to start), gelatin, sautee mixture, &salt & pepper. Add broth if needed to keep it moist.
-Cover & refrigerate in your favorite mold.