Instructions: CLEAN liver and remove the sinews. Finely chop the citrus fruit segments. If using fresh herbs, clean and wash thyme, rosemary, marjoram and parsley.

Melt all but 30 gof butter over low heat in a pan. When it is reasonably warm, remove from heat. Add the liver and keep aside. Melt the remaining butter in a frying pan, add onions, saute over medium heat until translucent. Add apples and saute for two minutes. Then add the citrus fruit and herbs, stir for two minutes. Add red wine and bring to a boil. Lower the heat and simmer for four minutes.

Remove from heat. When cool, transfer to a blender, add the liver and butter, sprinkle nutmeg and grind to a smooth puree. Pass the liver puree through a fine mesh soup strainer into two oven-proof earthenware or oven-proof bowls. Arrange the bowls in a roasting tray.

Preheat the oven to 300F. Boil enough water in a pan, pour it around the bowls in roasting tray (it should cover half the level of the bowls). Put the tray in the preheated oven and bake for one hour.

Remove, cool and refrigerate.

Clean the duck (or chicken) without removing the skin, trim, wash and pat dry. Mix rosemary, pepper powder and salt with garlic paste. Rub the breasts with this marinade and reserve for 15 minutes. Heat oil in a pan, add the marinated breasts and sear over very high heat until evenly golden brown. Remove to a roasting tray, pour on the drippings and bake in the preheated oven at 300F, turning and basting at regular intervals, for 20-25 minutes or until three-fourths cooked (unless, of course, you like the duck well done). Remove, cool, cut into six slices of equal thickness and refrigerate. (The chicken will be cooked in about 10 to 12 minutes.)

The salad: Remove eyes, carefully cut tomatoes into lotus shapes, remove the pulp and keep aside. Cut lettuce into smaller pieces and pat dry. Cut the cucumber into thin slices. Cut the carrot into heart

(or any other) shapes, blanch in boiling water for two minutes. Drain and plunge into iced water to refresh and drain again.

The dressing: Mix parsley, pepper powder and salt with lemon juice in a salad bowl. Add the salad vegetables, except tomatoes, and mix them lightly, without damaging the lettuce. Divide into four equal portions.

To serve: Place a tomato shell in the middle of each of the four individual plates. Arrange a portion of the salad around it, place three slices of the duck breast, evenly spaced, over the salad. Spoon out equal quantities of the liver parfait into the tomato shells.

Garnish with parsley and serve with mini naan or a bread of your choice.

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