Warm Tartines of Pan-Seared Chicken Livers and Roasted Figs, Balsamic-Honey Gastrique

Grilled slices of country bread topped with pan-seared pink chicken livers and roasted figs, napped with a balsamic-honey gastrique, featuring peppery arugula and crunchy walnuts. The sweet-savory-mineral pairing is the heart of the dish.

Ingredients

  • 400 g fresh chicken livers
  • 8 pieces very ripe fresh figs
  • 4 slices sourdough country bread
  • 60 g arugula
  • 40 g walnut halves
  • 1 piece shallot
  • 1 clove garlic clove
  • 4 sprigs fresh thyme
  • 3 tbsp balsamic vinegar
  • 1 tbsp runny honey
  • 30 g unsalted butter
  • 2 tbsp olive oil
  • to taste fine salt
  • to taste black peppercorns

Method

  1. Preheat the oven to 200°C. Cut the figs in half, arrange them cut side up on a baking sheet, drizzle with a little olive oil, sprinkle with thyme leaves, salt, and pepper, then roast until tender and lightly caramelized, about 15 minutes.
  2. Meanwhile, trim the chicken livers: remove the green veins and yellowish parts, dry them carefully with paper towels, then season with salt and pepper.
  3. Toast the walnuts dry in a pan until fragrant, chop them roughly, and set aside.
  4. In a small saucepan, sweat the minced shallot in a little butter without browning, deglaze with balsamic vinegar, add the honey, and reduce until you reach the texture of a light syrup. Keep warm: this is the gastrique.
  5. Toast the bread slices in the oven or in a pan, then rub them with the halved garlic clove and brush lightly with melted butter.
  6. Heat a pan over high heat with the remaining olive oil and a knob of butter. Sear the chicken livers for 1 to 2 minutes per side: they should be well browned on the outside and remain pink and wobbly in the center. Do not overcrowd the pan; cook in two batches if necessary.
  7. Assemble the tartines: distribute the chicken livers over the toasted bread, place the roasted fig halves alongside, and nap everything with the balsamic gastrique.
  8. Finish with the arugula dressed with a drizzle of olive oil and a splash of the cooking juices, sprinkle with toasted walnuts and freshly ground pepper, and serve immediately.

Nutrition

Per serving

Energy
414.4 kcal
Protein
28.45 g
Carbohydrate
24.97 g
Fat
22.27 g
Fibre
3.23 g
Calcium
57.47 mg
Iron
10.24 mg
Magnesium
20.17 mg
Indicative, non-medical nutrition estimate; values depend on brands, actual weights, and whether ingredients are raw or cooked.