Steamed Duck Livers

450 g/I lb duck livers, washed and trimmed
50 ml/2 fl oz skimmed milk
300 ml/1/2 pint chicken stock
3 spring onions, trimmed and sliced
1 carrot, peeled and finely diced salt
freshly ground black pepper
1 tablespoon honey
2 teaspoons red wine vinegar small head of radicchio, washed
I bunch watercress, trimmed
Garnish:
50 g/2 oz smoked ham, cut into strips (optional)
finely chopped spring onion tops (optional)

Soak the livers in the milk for 30 minutes. Discard the milk, rinse the livers and pat dry. Bring the stock to the boil in a saucepan. Lay a sheet of wet greaseproof paper in a steamer. Place the livers, spring onion and carrot on top. Season well.

Steam over the stock for 5 minutes. Remove the liver and vegetables, set aside and keep warm. Add the honey and vinegar to the stock. Boil to reduce until syrupy.

Arrange the radicchio and watercress on 4 plates, then spoon on the liver and vegetables. Pour on the sauce, sprinkle with strips of ham and spring onion tops, if liked, and serve at once.

S/SR VES 4