1 1/2 lbs. chicken livers (can use duck)
1 large onion, chopped
2 eggs, hard-boiled (can use duck)
Kosher salt
Black pepper
Chicken fat, mayonnaise, oil +/or butter
1/4 cup Chinese cooking wine, dry sherry or chicken stock- a little
Optional: 4-6 cloves garlic, smashed & minced
Wash the livers and sauté them in 2 tablespoons of chicken fat, oil or butter over medium-high heat for about 5 minutes, until just about done. Transfer to a large bowl.
Sauté the onions & mushrooms in chicken fat, oil or butter until browned. Add the garlic, if using, near the end to brown, but not burn.
Add the wine, dry sherry or chicken stock and deglaze the pan, scraping the sides and boiling for about 15 seconds. Pour into the bowl with the livers.
Add the eggs, salt & black pepper to the bowl. Toss quickly to combine.
Blend the mixture in a food processor until a thick paste develops; remove to a large bowl.
Blend in the amount of chicken fat, mayonnaise, oil +/or butter you prefer and season to taste.
Chill and serve.