Chicken livers and gooseberry's in a sherry cream sauce

Ingredients:

1. 250g chicken livers
2. a handful of gooseberries, washed and sliced in half
3. handful of flat-leaf parsley, finely chopped
4. 50ml cream
5. 15ml sherry
6. 1 tsp fresh ginger, grated
7. 1 tsp garlic, finely chopped
8. 1 tsp fresh green chilli, finely chopped
9. 1 dessert spoon duck fat
10. salt and pepper to taste

Method:

• heat duck fat in a pan and add ginger, garlic and chilli
• after 30 seconds add chicken livers
• cook for around 2 mins and turn livers over
• add sherry and gooseberries and cook for 2 mins, then add cream
• when livers are to your liking (still a little pink inside for me), stir in parsley and season to taste