Sautéed Duck Livers in Cognac Cream on Fat Toast – Naomi Crisante

Ingredients

• 500g duck livers
• 1 cup milk
• 1 loaf unsliced white bread
• 75g butter
• 2 golden shallots, finely chopped
• 1/2 cup cognac or brandy
• 1 cup cream
• 1 tablespoon seeded mustard
• 2 tablespoons snipped chives
• sea salt and freshly ground black pepper, to taste