Chicken Liver Crostini

Appetizers | Italian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Chicken Liver Crostini

Ingredients

Shallot - 1 head
Duck Fat - 3 tablespoons
Rosemary - 3 sprigs
Chicken Liver - 7.1 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.