Cut slices of Cecina, then trim them to a triangular shape and put aside along with the excess trimmings. Soak the raisins in the Pedro Ximénez wine for 12 hours.

In a very hot frying pan quickly cook on either side the slices of duck’s liver, take them off the heat and add a little cooking salt. Add the raisins and the Pedro Ximénez wine to the same frying pan and leave to reduce. T

o serve, place a slice of Cecina, a slice of duck’s liver, some raisins and a teaspoonful of the reduced wine successively, on a plate, turning each triangle of Cecina 45º. Next to this arrange the toasts, the excess trimmings of Cecina, some raisins and a little of the Pedro Ximénez wine reduction.