Ingredients

4 whole Duck Livers

Method

Cut the fennel in halves. Remove the inside leaving only a single shell with the branch still attached. Braise and puree the removed fennel, add a little of the butter, the cream and season with salt, pepper, nutmeg and lemon juice.

Poach the shell halves in most of the remaining butter and the mineral water.

In a heavy saucepan caramelise the sugar, deglaze with the red wine and add the duck livers. Poach them for a few minutes leaving them pink. Remove from the pan and keep warm.

Fill the fennel shells with the fennel puree. Reduce the wine caramel in which the livers were poached and refine with butter. Coat warm entree plates with the sauce. Place on fennel half onto the sauce and top with a duck liver. Makes four entree-sized portions.