Instructions

1. Finely chop the onion.
2. Rinse and drain the rice.
3. Heat the oil in a large, heavy-based pan, then gently sauté the onion. Add the garlic and half of the marjoram and stir-fry for 30 seconds. Add the rice and two cups of water. Add the stock powder too.
4. Bring to the boil over medium heat and cook until the surface of the rice becomes moon-like, then turn down the heat to the lowest setting, put a lid on and steam for 6 minutes. Turn off the heat and rest for 10 minutes.
5. While the rice is resting, cut the duck liver into bite-size pieces.
6. Heat a drop of oil in a frying pan, add the liver pieces and the remaining marjoram. Season with salt and pepper, add sear for a minute or so.
7. Add the port or rum, then stir-fry for 3-5 minutes. Don’t overcook the liver -it can easily become rubbery!
8. When the liver has changed colour all over, fold in the rice gradually and warm through.
9. Serve with plenty of freshly ground pepper and some chopped fresh parsley, watercress or wild rocket leaves.