Pan-Fried Duck Livers On Wholemeal Toast

On moderate heat, cook the onion and French shallots in the olive oil in a frying pan until they are soft and caramelizing. Stir periodically to ensure the mixture does not catch. Salt it to your taste. Add the garlic and continue the cooking process for another 4-5 minutes. Be careful not to brown them. Add the diced tomatoes and continue to cook until they are just beginning to soften. Remove from the pan into a bowl.
Wipe the frying pan out with a paper towel. Add more olive oil. When the pan is medium hot, place the duck livers in to cook for about 2-minutes on each side. It is easy to dry the slices out so be prepared to move quickly if they are cooked on the outside and pink inside. They will continue to cook a bit after being taken from the pan.
Turn up the heat under the pan and, when hot, pour in the brandy and ignite. When flame has died down stir any caught food from the bottom. When the brandy has almost cooked away, fold through the vegetables plus the handful of parsley and the chicken liver to quickly warm.
Quickly toast 2 slices of wholemeal slices of bread. When toasted, brush them lightly with extra virgin olive oil. Place the soft green lettuce leaves on the bread. Spoon the duck livers and vegetables on the toast. Dinner for 1 is served. The recipe can be multiplied to cater for the number dining. Smaller serves would make a delightful small starter to a meal.