By Mark Hix
When you have two great products like George’s eggs and top-rate black pudding from Andrew at R. S. Ireland or Stuart Higginson, you really need to do very little to them. You can use ducks’ or hens’ eggs for this dish, of goose eggs if feeling really adventurous.
Heat a tablespoon or so of vegetable oil in a frying pan and lightly fry the black pudding slices for about a minute on each side, then keep them warm in a low oven.
Season the duck livers and sauté them in the same pan over a high heat with a little more vegetable oil for about 1½ minutes on each side, until nicely coloured but still pink in the middle. Add the black pudding, butter an