- Preheat oven to 400F (200C).
- In a small saucepan, bring the cranberries, shallot, water and sugar to a boil over medium heat.
- Cook 3 min. or until cranberries are well glazed.
- Set aside. Place baguette slices on a baking sheet and toast for 4 to 6 min., turning halfway through.
- Garnish slices with duck liver mousse and glazed cranberries
CHEF’S SECRET
Add a drizzle of port or red wine to the cranberry syrup for even more depth of flavour.
- Substitute the cranberries with dried figs or apricots for a different sweetness and a touch of contrasting colour.
- Spread a bit of soft goat cheese to the toast before adding the pâté for an additional layer of creaminess.
- Make the bread is toasted well enough to support the pâté and toppings for a crispy and satisfying taste experience with every bite.
The Toasts with Pâté and Cranberry Glaze are a deliciously refined appetizer that combines rich pâté with sweet, tart cranberries. Each crispy perfectly golden toast is an ideal base for the smooth duck liver mousse, with complex flavours that are brightened and balance by the cranberry glaze. Minced shallots add a hint of piquant aroma, while soft, sweetened dried cranberries add a texture and flavour that awaken the senses. This combination of textures and tastes makes each bite a memorable culinary experience, perfect for impressing guests on a special occasion or enjoying a moment of gourmet luxury at home.