This is a great dish to make when you are making confit since this is the only time you may find yourself with a surfeit of duck or goose livers. It is loosely based on a dish we had at Cleopatra.
Brown the livers in a pan with a bit of olive oil. Sprinkle with a good bit of confit spice mixture and stir. Add corn kernels (niblets will do, but fresh ones are better) and cook them a bit. Turn off the stove, pour in some cognac (or other brandy), turn out the lights and throw in a match. Let it burn down, turn on the lights, take out the match and toss it, and adjust the seasoning with salt and pepper.