FREE IN−STORE DELIVERY with any purchase of $75 or more


Chicken liver and cranberry compote canapés


20 minutes


15 minutes


24 pieces

Chicken liver and cranberry compote canapés
Add to favourites

Please create an account and sign in to add recipes to your favourites.



200 g (1/2 lb.) fresh chicken liver
About 24 slices baguette or brioche bread
Salt and freshly ground pepper to taste


60 ml (1/4 cup) oil
60 ml (1/4 cup) cranberry juice
Juice and zest of 1/2 orange
1 sprig fresh tarragon or 2 ml (1/2 tsp.) dried tarragon

Cranberry Compote

15 ml (1 tbsp.) butter
125 ml (1/2 cup) onion, chopped
250 ml (1 cup) whole cranberries, fresh or frozen
60 ml (1/4 cup) maple syrup


  1. In a shallow baking dish, combine all marinade ingredients.
  2. Add the chicken liver, coat well and marinate in the refrigerator for at least 30 minutes.
  3. For the compote, melt the butter in a saucepan and brown the onion.
  4. Add the cranberries and maple syrup.
  5. Mix well and cook for a few minutes over low heat, until the cranberries are tender. Leave to cool.
  6. Remove the chicken liver from the marinade and drain thoroughly.
  7. In a non-stick skillet on medium heat, cook the liver until done.
  8. Season to taste with salt and pepper.
  9. After the liver has cooled, cut it into thin slices.
  10. Place a slice of the liver on each piece of bread and top with 7 mL (1/2 tbsp) of the cranberry compote.
  11. Serve immediately.

Suggested pairing

Rosé champagne
France, 750 ml
Regular price: $74.50
See all products recommended with the recipe.
NOTE : For vintage products, the vintage year in stock may differ from the one displayed on Bottles may vary in appearance from the ones shown in product pages.
* reduced prices and SAQ Inspire points do not apply at SAQ Dépôt outlets, unless stated otherwise.