Chicken Liver Crostini
Appetizers • Italian
Description
Chicken Liver Crostini
Ingredients
- Shallot 1 head
- Duck Fat 3 tablespoons
- Rosemary 3 sprigs
- Chicken Liver 5 oz
- Salt to taste
- Ground Black Pepper to taste
- Capers 1 tablespoon
- Dry martini 2 tablespoons
- Red Wine Vinegar 1 teaspoon
- French Baguette 20 pieces
- Garlic 1 clove
- Olive Oil 0 fl oz
Step-by-Step Guide
Step 1
In a skillet over medium heat, heat the duck fat. Add the chopped shallot and rosemary and sauté for five minutes.
Step 2
Meanwhile, blanch the liver, drain it in a colander, and pat dry. Season with salt and pepper.
Step 3
Add the liver to the skillet with the onion and cook, stirring, for three minutes on each side. Use a slotted spoon to transfer the liver from the skillet to a plate, discarding the rosemary.
Step 4
In the skillet with the onion, add the capers, pour in the vermouth, and bring to a boil. Scrape up any browned bits from the bottom with a wooden spatula, bring to a boil, and reduce by half. Add half a teaspoon of salt and the vinegar, stir, and pour over the liver. Then transfer the liver to a food processor and pulse quickly to a coarse paste. Transfer to a bowl.
Step 5
Preheat the grill and toast the slices of baguette brushed with olive oil. Cut the garlic in half and rub each slice on one side. Then spread the liver paste on the bread and serve.
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