Method

Wash the livers, carefully separating the heart, if it is still intact. Pat dry.

Heat a heavy, wide frying pan over a fairly high heat (it must be quite hot, but not smoking hot). Add a little olive oil and cook only 2 livers at a time – they must start to sear immediately as you put them into the frying pan. Fry for 1 minute and then turn over gently, searing the other side for 1 minute. Repeat with the remaining livers.

The liver is cooked when it feels soft, but there is slight resistance when pressing the thickest part with your forefinger. Place the livers in a bowl and cover to keep warm. Keep in a warm place next to the stove. Do not put the livers into a warming device ­–­ they may dry out.

Using the same pan, heat half the butter. Add the pear slices and toss in the butter for about 3 minutes, turning gently and taking care not to break them. Remove the pears and keep to one side.

Add the port to the same frying pan and reduce over high heat for about 8 minutes. Remove from the heat and stir in the remaining butter. Season well with the Ina Paarman seasoning.

Arrange the pear slices and the livers on warmed plates. Pour a generous quantity of sauce over the pears and livers and serve with melba toast.

Tip: The duck livers can be reserved from whole ducks and frozen so that you can stock up until you have enough livers to serve 4 people.