Pan fried duck livers in a cream and herb sauce on toast.
Trim the sinew from the livers. Peel and finely dice the shallot and garlic. Pick the parsley leaves from the stalk and finely chop. Then cut the chives as thinly as possible and toast the bread.
Heat the butter in a large frying pan. When the butter foams and starts to brown, add the shallots and livers and cook for a minute on each side. Then add the garlic, madeira and seasoning and cook for a further minute or until the alcohol has reduced by half.
Remove the livers, then add the cream and parsley to the pan and reduce until thick enough to coat the back of a spoon.
To serve, place the toast in the middle of a plate and top with the livers. Then spoon the reduced sauce over the top and finish with the chopped chives.
«Try serving this dish with wilted spinach and crispy bacon as a main rather than starter.»