Growing up, my parents always ate quite traditionally. There were roasts every Sunday, plenty of casseroles to be had, seasonal puddings to be snaffled and, of course, liver and onions. As you’re probably aware, most children won’t go within touching distance of offal. The same was true in my mother’s kitchen. That attitude could never last for long, however; liver is too scrumptious not to be appreciated. This recipe for Duck Liver and Onions is fast becoming a favourite.