Seared Chicken Liver Canapés with Walnut Conserve

Place walnuts on baking sheet and toast 15 min. at 275°F. Drizzle with honey, toss to coat, and continue toasting, stirring occasionally, until nuts are glazed, about 20 min. Remove and cool. Chop roughly and set aside.

To make walnut conserve, heat 1 tbsp. olive oil in skillet over medium heat. Add shallots and sauté 5 min. Add vin de noix and boil 2 min., until reduced by about half. Stir in figs and vinegar and cook 5 min. more. Stir in walnut oil and reserved walnuts. Set aside to cool. If necessary, adjust sweetness with additional honey. Makes about 1 cup conserve.

Heat butter with remaining olive oil in large skillet over moderate heat. When hot but not smoking, add chicken livers (cook in batches, if necessary, so pan isn’t crowded). Season with salt and pepper and sear on all sides until browned. Remove from pan and let rest 5 min. Slice each liver in half horizontally, keeping halves intact.

Place a liver half, cut side up, on a crouton. Place a heaping teaspoon of conserve on each liver and garnish with a sage leaf.