Smooth Wild Duck Pâté

450g skinned and boned Willo Game wild duck breast (about 2 mallards), cut into bite-size chunks
340g butter (24 tablespoons), divided (to make a slightly lighter pate, you can substitute olive oil for up to half of the butter)
113g sliced mushrooms
1 teaspoon sea salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon curry powder
1 teaspoon allspice
1 red apple, cored and finely chopped
1 onion, finely chopped
226g hot Italian sausage
1 cup walnuts (or almonds)
2 tablespoons sherry or cognac
Juice of 1 lemon (about 2 tablespoons)

1. In a large sauté pan, heat 4 tablespoons butter and sauté duck pieces, mushrooms, and spices until tender and cooked through. Transfer to a large bowl.
2. In the same pan, heat 4 tablespoons butter and sauté apple, onion, and sausage until sausage is cooked through and apple and onion are tender. Add to duck mixture along with walnuts, sherry, lemon juice, and 8 tablespoons (1 stick) softened butter. Mix well.
3. Working in batches, puree mixture in a food processor, transferring batches to a second large bowl as you go, until all is finely blended and mixed. 
4. Once everything is nicely blended and smooth, divide mixture into freezer-safe containers with lids. (For this recipe, we use three 2-cup glass containers.)
5. Melt remaining 8 tablespoons (1 stick) butter, cool slightly, and pour over pâté. Cover and freeze. Defrost and bring to room temperature before serving.