Time in Gascony is time spent eating duck meat and, in my case, learning about the Gascon reverence for duck. I did not consume duck livers there however. One day last year I saw them for sale at our local markets and on impulse bought 500gms. This is how I prepared them. I like them so much this way, I have not strayed from the basic recipe borne out of what was in my refrigerator and larder at the time.

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