Mike van de Elzen: Fired duck livers with port and cream

 Fired duck livers with port and cream  Cook time: 25 minutes  Prep time: 30 minutes  Serves: 6 250 gm duck livers   1/2 cup red wine   1/4 cup port   3/4 cup cream   6 field mushrooms   1/2 onion, peeled and sliced thin   2 cloves garlic, peeled and sliced 2 tbsp sunflower oil   Salt and pepper Take a large cast iron or similar pan. Heat to a high heat.   Add the oil and quickly add in the onions and garlic. Then add in the livers and continue to cook for a couple of minutes until the livers are well coloured on both sides.   Add the red wine and port and quickly reduce. Once it reduces by half, add in the cream, mushrooms, salt and pepper. When the livers are pink inside, remove and continue to reduce the sauce until thick.   To serve, toast some sourdough or similar and spoon the livers and sauce over the top. LISTEN ABOVESee omnystudio.com/listener for privacy information.