Sautéed duck livers with latkes & apple sauce

1.Place the diced apples, butter, honey, lemon juice and apple syrup in a saucepan over medium/low heat. Cook for 15-20 minutes, stirring occasionally to prevent sticking, until the apple softens.

2.Remove saucepan from the heat and purée until smooth. Cool and set aside. This sauce will keep in the refrigerator for up to a week.

3.Grate potatoes into a large mixing bowl, and then stir through the sliced onion and flaky salt. Transfer mix into a colander over a bowl, and leave for one hour, until much of the water is drawn out of the potato.

4.Squeeze grated potato to remove any excess water and place mix back into a clean bowl. Mix in the beaten eggs and breadcrumbs. Refrigerate until required.

5.Preheat oven to 100°C. Place a large frying pan on medium/high heat. Add a good amount of canola oil and shallow-fry heaped spoonfuls of latke mix in batches for 3-4 minutes each side, until golden brown and crispy around the edges. Place in the oven on a paper towel-lined dish to keep warm while you cook all of the latkes.

6.Lightly flour the livers, dusting off any excess as you go. Season with flaky salt and freshly cracked black pepper. Pour a little canola oil into a frying pan and cook the livers in batches over medium/high heat until golden and firm to the touch. They should be pink in the centre (after about 40 seconds on each side). Just be warned they do spit a bit when cooking. Set aside in a mixing bowl as you go and cover with tinfoil to keep warm.

7.Return the frying pan to medium heat, and add the radicchio and Italian parsley. When they begin to wilt (after 20 seconds or so), deglaze the pan with the sherry vinegar, and then add the butter to the pan and mix through. Add the radicchio and parsley to the bowl of liver and lightly toss together.

8.Divide the latkes between 6 warmed plates, and top with livers and the radicchio mix. Add a liberal spoonful of some apple sauce on the side of each plate, and finish with a drizzle of tart apple syrup and a grind of pepper.