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Ingredients

FOR THE PÂTÉ:

1 large yellow onion, peeled and thinly sliced

8 oz. fatty end of Irish bacon or regular bacon, diced

Pinch quatre-épices

1 medium russet potato

4 large kippers

1 egg, lightly beaten

1 tbsp. Drambuie

1 tbsp. scotch

Salt and freshly ground black pepper

FOR THE SEASONED FAT:

1 cup lard

1 small yellow onion, peeled and sliced

1 clove garlic, crushed and peeled

1 bay leaf

1 sprig fresh thyme

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