Marinade liver with the Cognac, bay leafs and English peppers for 24 hours.

Place livers in a strain until all fluids run out.

In a hot pan seal/fry livers with bay leafs and English peppers. Livers must remain rare.

Puree livers, butter, salt and pepper. Move to pate dish and chill for 24 hours.

Slice leeks to thin disks and sweat in butter with bay leafs and English peppers until soft. Do not color.

Add honey and boil for an additional 5 minutes. Keep refrigerated for at least 24 hours.

Remove leeks from fridge at least 1 hour before serving.

Place pate on plate with leeks, and assorted crackers.

Decorate with English peppers and sea salt.