Five-spice duck livers with Dublin Bay prawns

Serves 4

Five-spice duck livers with Dublin Bay prawns (Jason Lowe)

This is a little Asian surf'n'turf number and I've added frozen podded edamame to create extra colour and texture. Don't go mad with the five-spice, or it will overpower the dish. You can buy the edamame in good Asian supermarkets.

200g cleaned duck livers, cut into even-sized chunks
1tbsp vegetable or corn oil
Salt and freshly ground pepper
A couple of good pinches of Chinese five-spice
2 shallots, peeled, halved and finely chopped
60ml rice wine or sherry
100ml chicken stock
60g butter
16-20 pieces of frozen, peeled scampi tails, defrosted
80g podded weight of edamame

Season the livers with salt, pepper and five-spice. Heat the vegetable oil in a heavy frying pan and fry the livers on a medium heat for a minute or so on each side until they brown nicely. Remove the livers; drain on kitchen paper.

Add the shallots to the pan; cook for a minute, pour in the rice wine or sherry and stock and simmer until reduced by half.

Add the scampi and edamame; simmer for a minute, then stir in the butter until the sauce has emulsified. Re-season if necessary and serve.