Duck and Chicken Liver Canapés

Name: Duck and Chicken Liver Canapés
Cuisine: French
Ingredients: Twelve ¼-inch-thick slices dense Italian or French bread, cut in half diagonally to form triangles; 1 ½ tablespoons fresh lemon juice; Twelve ¼-inch-thick slices dense Italian or French bread, cut in half diagonally to form triangles; 1 tablespoon all-purpose flour; ¼ cup water; Salt and freshly ground black pepper to taste; Salt and freshly ground black pepper to taste; 2 tablespoons finely chopped fresh parsley leaves; 4 salted anchovy fillets, rinsed and chopped; 4 duck livers, trimmed of membranes and very finely chopped; 4 chicken livers, trimmed of membranes and very finely chopped; 6 tablespoons (¾ stick) unsalted butter

Preparation info

Makes
24
Canapés

Difficulty
Easy

Appears in

Mediterranean Small Plates

By Clifford A. Wright

Published 2023

About

In the Languedoc region of France, ducks are a much-appreciated food and you are likely to find them appearing everywhere, from the cassoulet of Toulouse to this scrumptious canapé.

Ingredients

6 tablespoons (¾ stick) unsalted butter
4 duck livers, trimmed of membranes and very finely chopped

Europe
France
Starter

Method

In a large skillet, melt ¼ cup (½ stick) of the butter over medium-high heat, then cook the duck and chicken livers and parsley until they turn color, 2 to 3 minutes, stirring. Add the anchovies and season with salt and pepper. Stir in the flour and, once it is blended in, add the water, bringing it to a boil as you stir. Remove from the heat and stir in the lemon juice.