A simple dish which makes a great brunch or entree.
Pre heat an oven to 180'.
Clean and trim any sinew from the livers. Brush any dirt off the mushrooms and cut down to a uniform small size. Cut the bread into 6 pieces,cut the garlic clove in half and brush the bread with this, drizzle the olive oil over the bread and season with a pinch of salt and pepper. Bake in the oven for 10 minutes or until dry and crispy.
Peel and dice the shallot into fine dice, Wash and pick the parsley. Chop the parsley, pick the chervil and set aside.
Place a large frying pan on to a high heat and add the butter, once the butter has melted and is turning brown add the wild mushrooms cook for a minute and then add the duck livers. Toss in the butter for 2 minutes, flambes with the brandy, add the parsley, Dijon mustard and double cream to the pan and simmer for a minute or two before removing the liver and mushrooms. Season with salt and pepper.
To serve put the toasted sour dough in the center of the plate and spoon the liver and mushrooms over the top, drizzle the sauce around. Finish with the chervil.
«Be careful not to over cook the livers, they are best soft and pink.»