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Chicken liver toast
Chef Kevin Katz, The Red Onion, Valley Table Issue 41
Ingredients
1 pound chicken livers
2 medium onions, diced fine
2 bunches sage
2 ounces dry sherry
2 ounces dry white wine
2 ounces plus 2 tablespoons duck fat
salt and freshly ground black pepper
1 stale baguette
Method
Pre-heat oven to 325F
1. Slice stale baguette into rounds. Toss with two ounces duck fat, lay out on sheet pan, season lightly with salt and bake in the 325F preheated oven until golden brown and crisp.
2. De-stem the sage leaves. Stack the leaves in piles and roll into a cigar shape and slice in thin chiffonnade.
3. Heat 2 tablespoons duck fat until hot, add onions and cook, stirring often until they start to gently brown. Add sage, stirring for a minute, and then add the chicken livers. Continue stirring until the livers are half-way cooked or so.
4. De-glaze the pan with the sherry and then the white wine.
5. Reduce heat, allow to cook uncovered until most of the liquid has evaporated. Season the mixture well with kosher salt and freshly ground black pepper.
6. Transfer the mixture to a food processor and pulse the mixture, scraping down the bowl, until it is coarsely chopped and well mixed. (This is a rustic dish and should not be finely pureed.)
7. Turn out mixture into a suitably sized container that can be covered air-tight. Place a sheet of plastic wrap directly to the surface of the pate to prevent discoloration. Allow to cool to room temperature before serving.
To serve, spread the croutons with an ample amount of pate, and serve along side a simply dressed salad of bitter and peppery greens. Enjoy with a simple Dolcetto, light bodied Cote de Rhone or even a dry Riesling.
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