Serves 2-4

Prep: 15 min

Cook: 10min

Ingredients

360g duck livers

4 tbsp flour

3 tbsp groundnut or other flavourless oil

4 thick slices sourdough bread

Big knob butter

Smooth Dijon mustard

Large handful rocket or mixed leaves

Best olive oil

1 lemon

Method

Pick over the duck livers and discard sinew, fat and anything that looks unappetising. Pat dry with kitchen towel. If they are very plump, slice in half diagonally.

Place the flour on a plate and roll the livers through it, shaking off excess. Heat half the groundnut oil in a large frying pan and quickly fry the livers in two or three batches, adjusting the heat and using the remaining oil as necessary, turning after about a minute. Aim for crusty on the outside but pink within. Transfer to a warm plate and pile together to keep the livers warm as you cook the other batches.

Toast the bread, spread with butter and a lavish smear of mustard. Top with rocket, then pile with hot livers. Season with black pepper, add a swirl of olive oil and serve with a lemon wedge to squeeze over the top.