Two days before serving, soak the duck livers in the milk and water with a good pinch of salt - this will help to reduce any bitterness

The day before serving, start making the terrine. Slice the shallots, crush the garlic and place both in a wide pan with the fresh rosemary, sprigs of thyme, bay leaves, brandy, port and Madeira. Heat gently, reducing down until you have approximately 100ml remaining and then pass through a fine sieve

Slowly melt the butter in a small pan

Drain the duck livers, rinse off then dry off and excess liquid. Using a high-powered liquidiser, place half of the livers, half of the reduction and half of the butter in the liquidiser

Blend the mix until very smooth, then pass through a fine sieve. Repeat again with the remaining duck livers, reduction and butter

Season well with salt and white pepper and taste a small amount of the mix to ensure that it is seasoned correctly - note that it should be slightly over-seasoned as it will be served at room temperature

Preheat the oven to 110°C/Gas mark ¼

Line a 2 pint terrine mould with cling film that has been lightly oiled on both sides. Pour the mix in - it should come just to the top

Bake the terrine in a bain marie in the oven for 50 minutes. To check it is done, insert a temperature probe - the parfait should be 63°C in the centre

Once cooked, remove from the oven, allow to chill and then refrigerate overnight

To serve, unmould the duck liver parfait, slice off the ends and discard. Slice off a 1cm thick slice and place on a small slate or starter plate

Slice the smoked duck breast on an angle and lay over the duck liver parfait. Serve with warm toast and chutney