My weekend breakfast of sauteed duck livers, with fried apples and fresh raspberries. Inspired by food & words guru Barbara Sweeney at Eveleigh market, I sliced across once so they were not too thick. Dredged lightly in flour, then fried in clarified butter quickly, for just a minute on each side over medium high heat. Remove livers, add apples and heat through. Garnish applies atop livers and top with raspberries. Deglaze pan with honey vinegar (anything but balsamic, you want an acidic bite!) and pour over dish.