Caneton de Colette

• 1 plump duck (about 5 pounds)
• 1-2 duck livers
• butter
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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