By Chef Dhruv Jhanjee, Tour De Feast INGREDIENTS Chicken livers (1lb) Duck livers (1lb) Heavy cream (1/2 cup) Milk (to soak) Butter, unsalted (250gms) Brandy (1 1/2 cups) Nutmeg (1oz) Shallots, diced (1/2 cup) Rosemary, fresh (1 stem) Thyme, fresh (4 stems) Bay leaf (1) Orange (1, for the peel) DIRECTIONS Soak livers in milk overnight Dry both livers thoroughly with paper towels. Season with salt and pepper. In a large pan, brown the livers on one side in half of the butter. Flip the livers and add shallots, rosemary & thyme sprigs, along with bay leaf. Deglaze with brandy off heat. Return to heat and cook the liquid out until almost dry. Remove thyme, rosemary and bay leaf. Puree the livers, in a blender, with remaining melted butter and heavy cream. Use a sieve to strain the liquid. Adjust the seasoning with nutmeg, salt and pepper and grate fresh orange zest.…