• 1 plump duck (about 5 pounds)
• 1-2 duck livers
• butter
• salt and freshly ground black pepper
• allspice
• ½ glass cognac
• ½ glass port
• stock (optional)

Clean, singe and truss a plump duck. Remove wishbone to help carving, and roast duck for 25 minutes, or until flesh is pink when cut. Sauté duck livers in butter for a minute or two until they stiffen but are not cooked through; add pan juices from duck, then mash livers with a fork and season generously with salt, freshly ground black pepper and allspice. Pour warmed cognac and port over sauce; ignite and reduce over a high heat to three-quarters of the original quantity.

Remove drumsticks and wings, and sauté in butter until cooked through. Remove breast of duck; cut into long fine strips; sauté in butter and arrange in centre of heated serving dish.

Cut carcass in half and press in a duck press to obtain as much blood and juices as possible (or cut duck carcass into 4 to 6 pieces and press each piece with pincers to obtain juices). Mix these juices with mashed livers, adding a little stock if necessary, and heat through until bubbling.

Arrange drumsticks and wings on serving dish; correct seasoning of sauce and strain through a fine sieve over strips of meat and drumsticks.