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4
Medium
Published 1965
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