Chicken Liver Crostini with Fried Sage
Pair with Estate Cabernet
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Ingredients:
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
Directions:
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
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