Liver needs to be very fresh; look for firm, proud, glistening livers with a deep pink-red colour. Most calves’ livers sold in the UK come from Dutch veal calves. If animal welfare is a concern ...

Pass the mixture through a fine strainer. Heat the oven to 150C. Grease a terrine mould and pour in the duck liver mixture. Cover and place in a roasting pan. Fill the pan with warm water to come ...

I don’t use foie gras these days but duck or chicken livers are just as good here, and they’re cheap and easy to get hold of. Prep time: 5 minutes Cook time: 5-10 minutes 4 Discover Telegraph ...

To prepare the duck, remove the giblets, neck, and liver from the body cavity ... of your next holiday meal this whole roast duck recipe with duck fat braised root vegetables and sauerkraut.