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Chicken liver and cranberry compote canapés

Preparation

20 minutes

Cooking

15 minutes

Servings

24 pieces

Chicken liver and cranberry compote canapés
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Ingredients

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

MARINADE

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

Directions

  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
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