The cream in this recipe veers away from the more usual butter option, but cream helps 'soften' the liver flavour for those who are not great fans of offal. An old recipe, I got the original recipe from the TV using duck livers, which were more difficult to locate and a bit stronger in flavour for my taste. It was made with brandy, but I quite like the port option for a change. I love this recipe because it's quite relaxed as far as quantities go, but it always works for me.
Recipe posted by Coby