Place 30mls of the duck fat into a sauce pan and melt over a medium temperature

Add the onion, bay leaves and thyme

Season generously and sauté until soft

Set aside and add the rest of the duck fat to the pan

Increase the temperature and once melted add the duck livers

Brown on one side and turn, seasoning generously

When completely browned add back the onions, the orange juice and port

Reduce the temperature slightly and leave to cook until the livers are completely done

Remove from the heat to cool slightly

Take the bay leaves out of the liver and purée until smooth

Tip into a ramekin and top with the melted butter and the thyme leaves you set aside for garnish

Place the orange slice into the butter and put into the fridge to set