Potted Duck’s Liver with Pickled Mushrooms and Irish Soda Bread

Place a medium-sized frying pan over a low heat and put in the butter. Once the butter has melted, add the shallots and cook for 2 minutes, then add the garlic, 1 tablespoon of the thyme and some salt and pepper and cook until the shallots are soft.

Heat a second medium-sized frying pan and pour in the olive oil. Season the livers with salt and pepper and, once the oil is hot, add them to the pan, cooking over a medium to high heat for 1 minute on each side. As soon as the livers turn golden, add the sherry and deglaze the pan. Remove the livers from the pan to cool down.

Slice the livers through the middle. Place the slices in alternating layers with the shallots in 4 sterilized small glass ramekins or 4 small (200ml) kilner jars. Mix the melted clarified butter with the ½ teaspoon of thyme leaves and spoon over the top of the livers and shallots. Place the ramekins in the fridge to set. This should take an hour.

To make the pickled mushrooms, place the oil, vinegar, fennel seeds, peppercorns and garlic in a small saucepan and bring to the boil. Remove from the heat and pour into a bowl. Add the mushrooms and allow them to cool in the pickling liquor. When cool, add the tarragon and stir. Set aside.

Preheat the oven to 200°C/fan 180°C/gas mark 6. Next make the Irish soda bread. In a large bowl, mix the two flours, bicarbonate of soda and salt and then stir in the buttermilk. Work the mixture into a dough and knead for a few minutes.

Dust a clean work surface with plain flour. Shape the dough into 8 balls and roll them in the oats. Place on a floured baking tray and put in the preheated oven for 12–15 minutes.

To serve, place a ramekin of potted duck’s liver on each serving plate with some pickled mushrooms next to it. Put 2 soda bread rolls on the side.