Instructions: Peel and segment oranges.

Slice spring onions
Clean duck livers.

Heat oil and butter in a fry pan until hot, add livers and quickly fry on both sides to colour. Do not overload the pan. Cook in batches if necessary. Remove livers from pan and set aside.

Add brandy to pan and flame, add orange and lemon juice and simmer until reduced by half. Add brown sauce and any juices that have accumulated around the livers and bring to the boil.

Stir orange segments and spring onions into sauce, season and pour over livers.

Note:
Livers should still be pink inside. Overcooking will tend to toughen them. You can use chicken livers in this recipe.

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