Serves 4 to 6
1 pound of chicken livers, cleaned, deveined and trimmed, you can substitute duck livers
1 medium red or yellow onion, finely chopped
3 or 4 tablespoons capers, rinsed and drained
4 anchovy filets, rinsed and patted dry
2 garlic cloves, minced
a pinch of Piment D’Esplette or red pepper flakes, to taste
2 cups of chicken stock, homemade or low sodium, you may not need the entire amount
1 tablespoon chopped fresh sage ! sea salt and freshly ground black pepper
12 crostini, prepared according to master recipe.
Heat several tablespoons of the olive oil in a large sauté pan over medium heat. Add the onions and a pinch of salt. Cook until the onions are soft, but not brown, about 8 to 10 minutes. Add the anchovies, stir and sauté until they start to melt into the oil, about 2 minutes. Add the chicken livers, garlic, capers, sage and Piment D’Espillette, stir, continue to sauté and stir occasionally until the livers start to brown, about 8 to 10 minutes.
Add about 1 1/2 cups of the chicken stock and continue to cook, stirring occasionally, until the stock is reduced to about 3 or 4 tablespoons.
If the mixture becomes too dry, add some additional stock.
You can either break up the chicken livers with a spoon as you are cooking them, my preference, chop the mixture by hand with a knife when it is cool, or add add the entire mixture to a food processor and pulse. The final texture should be course and rustic, not smooth like a puree.
Taste and season with sea salt and freshly ground pepper. Spread about 1 tablespoon of the chicken liver mixture on each crostini.
The chicken-liver mixture can be refrigerated in an airtight container for up to 2 days. Bring to room temperature before serving. You can also place the toasts with the chicken liver mixture under a preheated broiler for about a minute or a bit less to serve them warm. But watch the toasts closely to avoid burning. Then add the cornichons and tipsy onions.