Duck Liver Crostini
Category:
Serves 2 as an hors dóeuvre.
Duck liver pâté spread on small pieces of toasted baguette makes a marvelous hors d’oeuvre. You can make this dish with chicken livers, too.
Easy
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PrintIngredients
For 1 Batch(es)
Recipe
- 1 large duck liver (about 1/3 cup)
- 1 tablespoons rendered duck fat
- 1 tablespoons unsalted butter
- 1 tablespoons minced shallots
- salt and freshly ground black pepper
- 2 tablespoons brandy
- 1 teaspoons lemon juice
- hot sauce to taste
- 1 teaspoons minced fresh thyme
- 4 slices toasted bread
Duck Liver Crostini Directions
- Coarsely chop the liver.
- In a small skillet, heat the duck fat and butter over a high heat. Add the shallots and cook until translucent, a few minutes.
- Add the liver, salt and pepper to taste, and cook until browned all over, about 5 minutes.
- Using a mini food processor or mortar and pestle, mash the liver with the brandy, lemon juice and a few drops of hot sauce until smooth.
- Stir in the thyme and pack the pâté into a ramekin and chill. Serve smeared on small pieces of toasted bread.
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