Chicken Liver Crostini with Fried Sage

Pair with Estate Cabernet

Print Recipe


    Chicken Liver Pate

  • 2½ pounds Chicken Livers, cleaned
  • Salt
  • Rice Bran or other Neutral Oil
  • ¼ cup Shallots, brunoise
  • ½ cup Ridge Late Harvest Viognier or Apple Ice Wine
  • 3 tablespoons Aged Balsamic Vinegar
  • 2 tablespoons Sherry Vinegar
    Fried Sage

  • Rice Bran or other Neutral Oil
  • Sage leaves


    Chicken Liver Pate

  • Generously season the livers with salt and allow to cure at room temperature for 20 minutes
  • Heat a thin screen of rice bran oil over medium heat in a large sauté pan
  • Fill the pan to 85% capacity with livers
  • Cook until the livers change from red to tan and then flip starting with the smallest pieces and working up to the larger pieces
  • Cook the livers until they are medium-rare to medium, removing them from the pan as they reach temperature
  • Remove the cooked livers to a resting rack and allow to cool to room temperature
  • Repeat with the remaining livers
  • While the livers are cooking, poach the shallots in the Viogner / Apple Ice wine over a medium-low flame with a large pinch of salt until dry
  • Remove from the heat and allow to cool
  • Once the livers have reached room temperature, finely chop them
  • Move the chopped livers to a mixing bowl, add the poached shallots, and season with both vinegars and salt
    Fried Sage

  • Fill a pot that is taller than it is wide 1/3 of the way with oil
  • Over medium-high heat, warm the oil to 350 degrees
  • Adjust the heat to maintain this temperature
  • Drop the sage leaves into the oil and fry, swirling with a spider strainer/utensil until the leaves are no longer bubbling
  • Vigorously drain the fried sage, and remove to a sheet tray lined with paper towels
  • Shake the oil from the leaves and continue to transfer to new sheet trays lined with paper towels until there is no trace of oil on the towels
  • Once fully cooled, remove to an airtight container lined with paper towels
  • Sage will last for 1 day

Print Recipe


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