Sautéed Duck Livers in Cognac Cream on Fat Toast

Soak the duck livers in the milk for 2 hours. Drain using a sieve, rinse and pat dry with paper towel. Using scissors, remove any stringy connective tissue, even if you need to separate the meat. Cut the bread into 4 slices, 5cm thick. Using a serrated knife, gently cut off crusts, as the bread is likely to be soft. Melt 25g butter in a large frypan and pan fry the bread squares until golden on both sides. Remove and wipe out pan with paper towel. Melt 25g butter and sauté the livers on both sides over high heat until they just turn brown and remove. Add remaining butter and sauté shallots until softened. Flambé with cognac, add cream and mustard and simmer for 5 minutes until thickened. Season to taste and stir in duck livers with any juices, and 1 tablespoon of chives. Simmer for 5 minutes, until duck livers are just cooked but still pink in the centre. Serve over toasts, sprinkled with chives and pepper.