To make the terrine: use at least 500 g of duck’s livers which should be trimmed of all nerve endings. Season with a little salt, a pinch sugar, a pinch pepper, the point of a knife of saltpetre and a teaspoon of pear spirit.

Mix all the ingredients together and use to fill a terrine dish. Place the dish in a roasting tin filled with water and cook in the oven for 1 hour. Leave to cool.

To make the Pear and celery risotto with duck’s liver terrine: heat a little extra virgin olive oil in a pan and fry the onion until it is golden.

Add the rice, stir until it is well-coated and cook until it starts to brown. Pour in the wine and evaporate off. Add the stock a little at a time, stirring all the time. When the risotto is almost ready, add the celery and pear. Remove from the heat and beat to a creamy consistency with the cream and cheese.

Serve the risotto in dishes garnished with a slice of terrine and a small celery.