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3 onions, thinly sliced
10 sage leaves
Duck fat or olive oil
2 duck livers
8 slices of ciabatta, toasted
Fry the onions with a couple of chopped sage leaves in a little
duck fat or olive oil for half an hour, or until the slice are soft
and golden. Season with salt and pepper. Scoop out of the pan.
Heat a little more fat and fry the remaining whole sage leaves
until crispy.
(All this can be done a day ahead if
you're entertaining: just keep them in the fridge and heat the
onions through in a frying pan.)
Briefly fry the liver on a
high heat. Pile the onions on to the toast. Slice the liver thinly, divide between Brushetta and top with a crisp sage leaf.
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