Originally Posted by Meme#1

To me, the cloves and onions might overpower the duck liver but do well with pork.
I liked the other one better

Ingredients
•1 lb 6 oz course ground pork shoulder or (Duck liver)
•6 oz pork liver
•1/2 cup dry white wine
•2 tsp pink salt
•1 tsp black pepper
•1/4 tsp marjoram
•3 small bay leaves

I would also use Thyme because it's a French thing....I'm not so crazy about marjoram.

But I would probably love both as is and eat it all