There are feasts of mushrooms and duck liver, wild strawberries from the woods.

For the duck livers, heat a frying pan until hot and add the olive oil.

Fry the duck livers on each side for 1-2 minutes, or until golden-brown all over and slightly pink in the middle.

The unctuously rich fresh duck livers, which have been standard on top menus over the last three or four years, soon began showing up everywhere.

My favorite is the smooth terrine of duck liver served in a little crock with toast on the side.

Note: If duck liver is not available, substitute two chicken livers.

The juices form the base of a sauce, to which is added a puree of the duck liver, Cognac and red wine.

A lawyer friend advised us to give a block party, so we got hold of every duck liver on Long Island and made pate.

Our dinner featured a salad of figs stuffed with duck liver in a fig sauce.

The duck liver was softer, not as satiny and more beige.