Duck livers on toast with whisky cream sauce

Seared duck livers

• 400g of Gressingham duck livers
• salt
• vegetable oil

Whisky sauce

• 20g of butter
• 2 shallots, finely diced
• 50ml of whisky
• 120ml of brown chicken stock
• 75g of double cream
• 2 tbsp of chopped parsley
• 2 tbsp of chopped chives
• 1 dash of lemon juice

Brioche

• 1 knob of butter
• 1 loaf of brioche, 4 thick slices

1. Start this duck livers recipe by cleaning the livers. Removing any small bits of loose liver and sinew from around the liver
2. Place enough vegetable oil to lightly coat the base of a frying pan and place on a high heat. Caramelise the duck livers until golden brown on both sides, season with salt, remove from the pan and rest in a warm place
3. Add the butter to the same pan with the shallots and sweat until soft. Add whisky and reduce until almost dry. Next add chicken stock and again reduce by half. What 'to sweat' means - to sweat is to cook something on a moderate to high temperature in a covered pan, without letting the ingredient colour
4. Finish the whisky sauce with double cream and reduce sauce until it thickens slightly to the right consistency. Season with salt to taste and leave in a warm place
5. For the brioche, trim off the crusts and cut to a desirable shape - square/triangle of circle. Heat a large knob of butter in a frying pan and fry slices of brioche in butter until golden brown, remove from the pan and place on absorbent kitchen towel o absorb any excess fat
6. To serve the livers, reheat the sauce and finish with the chives, parsley and a small dash of lemon juice. Place the warm livers on the toasted brioche and sauce generously. The livers should be slightly pink in the middle