Duck liver toasts

• 1½lb duck
• 0 pepper
• 2 tablespoons olive oil
• 2 slices pancetta
• 2 large shallots
• 2 teaspoons chopped thyme
• 1 dry sherry
• 4 tablespoons butter
• 1 baguette

Step 1
Trim the livers, blot on paper towels, and season with salt and pepper.

Step 2
Heat the olive oil in a wide skillet over a medium flame.

Step 3
When the oil is hot, add the pancetta and shallots and cook until the shallots are nicely browned.

Step 4
Add the livers and turn up the flame.

Step 5
Stir well and continue cooking, shaking the pan occasionally, until the livers are cooked through but still a little pink.

Step 6
Slice one to check.

Step 7
Add the thyme and sherry, and transfer the contents of the pan to a cutting board.

Step 8
Let cool to room temperature.

Step 9
With a large knife, chop the livers with the pancetta and shallots to a rough paste, then put the paste in a small mixing bowl.

Step 10
Mash the butter into the paste with a wooden spoon.

Step 11
Taste and adjust the seasoning.

Step 12
Cover tightly with plastic wrap and keep at cool room temperature until ready to serve (up to 2 hours), or refrigerate and bring to room temperature before serving.

Step 13
Spread on toasted baguette slices.