Bressane toast with pale chicken livers on the griddle

Ingredients (serves 4)

• 4 large slices of country bread, thick (approx. 25 cm), cut in half
• 8 blonde Bresse chicken livers (or free-range chicken), cleaned, halved, central vein removed
• 2 sweet onions (such as Roscoff), finely sliced
• 5 cl of Jurançon or Sauternes
• Sherry vinegar
• Olive oil
• Fleur de sel and cracked black pepper

Preparation on the griddle

1. Preheating
Turn on the griddle.

2. Onions
On a lightly oiled area, sauté the sliced onions. Season with salt and pepper and cook for 3 minutes until lightly coloured.

3. Bread
On the other side of the griddle, toast the half-slices of bread for 2 minutes on each side.

4. Pale livers
Add a few drops of olive oil to the centre of the griddle. Sear the pale livers for 1 minute on each side, season with salt and pepper, then deglaze with a few drops of sherry vinegar. Set aside.

5. Deglaze the onions
When the onions are nicely golden, pour in the Jurançon (or Sauternes) and stir constantly to coat well and intensify the flavours.

Assembling the tartines

On well-heated plates, arrange 2 half-slices of toasted bread.
Spread the onion compote, add 2 roasted half-livers per tartine, then finish with a pinch of fleur de sel and cracked pepper.

Total time: 10 minutes max.

Tasting

Serve with a well-seasoned watercress salad.
Ideally, enjoy these tartines with your hands to savour the contrast between the crispness of the bread, the melt-in-the-mouth onions, the texture of the livers and the crunch of the salt.

Recommended pairing: a well-chilled Pacherenc de Vic-Bilh.

Recipe by Patrick Asfaux for Vivaplancha