Begin by placing the porcini in a small sauce pan to retain more flavour .Heat 2 tablespoons butter, garlic, nutmeg in a skillet over high heat. Brown half the mushrooms, stirring occasionally, about 7 minutes; transfer to a plate. Repeat 2 tablespoons butter and remaining mushrooms; transfer to plate. Add shallots & duck liver to skillet; cook until tender, about 5 minutes. Add mushrooms and wine; cook until wine is reduced by half, about 3 minutes. Add reserved cooking water; bring to a boil. Season with 1 teaspoon salt and serve.

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