Seared Chicken Liver Canapes with Walnut Conserve

  • Yield: 6 servings
  • Prep: 20 mins
  • Cook: 45 mins

Ingredients

1cup California walnut pieces
1/4cup honey
3tablespoons olive oil
1/4cup shallots, finely chopped
1/3cup Vin de Noix or Port
1/2cup dried figs, finely diced
1/2cup sherry wine vinegar
1teaspoon walnut oil
1tablespoon butter, unsalted
12 chicken livers
24slices bread, baguette-style, toasted
3/4teaspoon Coarse salt to taste
3/8teaspoon Pepper, freshly ground to taste
Sage leaves, fresh if desired

Instructions

  1. Place walnuts on baking sheet and toast in preheated 275F oven for 15 minutes. Drizzle with honey, toss to coat and continue toasting, stirring occasionally, until nuts are glazed, about 20 minutes.  Remove and cool.  Chop roughly and set aside.
  2. To make walnut conserve, heat 1 tablespoon olive oil in skillet over medium heat.  Add shallots and sauté 5 minutes.  Add Vin de Noix and boil 2 minutes, until reduced by about half.  Stir in figs and vinegar and cook 5 minutes more.  Stir in walnut oil and reserved walnuts and set aside to cool.  If necessary, adjust sweetness with additional honey.  Makes about 1 cup conserve.
  3. Heat butter with remaining olive oil in large skillet over moderate heat.  When hot but not smoking, add chicken livers (cook in batches, if necessary, so pan isn¹t crowded).  Season with salt and pepper and sear on all sides until browned but not over-cooked.  Remove from pan and let rest 5 minutes.  Slice each liver in half horizontally, keeping halves intact.
  4. Place a liver half, cut side up, on a crouton.  Place a heaping teaspoon of conserve on each liver and garnish with a sage leaf, if desired.

Dry Creek Kitchen recipe provided courtesy of Charlie Palmer

Nutritional Info *per serving

  • Glycemic Load 6
  • Calories 770
  • Fat 27g
  • Saturated Fat 5g
  • Polyunsaturated Fat 12g
  • Monounsaturated Fat 9g
  • Cholesterol 200mg
  • Sodium 1110mg
  • Potassium 520mg
  • Carbohydrate 101g
  • Fiber 6g
  • Sugars 23g
  • Protein 28g
  • Trans Fat 0g
  • Vitamin A 130%
  • Vitamin C 20%
  • Calcium 10%
  • Iron 60%
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