For the marinade:
– 2tbsp mushroom ketchup
– 1tbsp oil
– salt and pepper
– 1tbsp English mustard
– 1tbsp Dijon mustard
– 1tbsp balsamic vinegar

– 8 duck livers
– 25g/1oz butter
– chopped sage for garnish

1. Mix together the ingredients for the marinade, pour over the livers and leave for two hours in a cool place.
2. Cook the duck livers in melted butter for two minutes on each side. Then remove them from the pan and keep hot.
3. Add the marinade to the pan, stir and heat through for one minute.
4. To serve as a delicious starter, arrange the livers on a bed of salad leaves, drizzle the sauce over the meat, sprinkle with chopped sage and serve with triangles of wholemeal toast.