A Duck Liver Salad with Calvados, Glazed Apple & Grapes

Duck livers and apple are a delicious combination, particularly if the apple is slightly caramelised and spiked with a touch of cider vinegar. Calvados, the apple brandy from Normandy, has a complex fruit flavour that softens the richness of the duck livers in this salad. The apple may be cooked a little in advance but should not be cold, so transfer it to a warmed, covered plate and wrap in a heavy towel for up to one hour before serving.