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