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Warm Cranberry and Chicken Liver Salad https://www.metro.ca/userfiles/image/recipes/salade-foies-volaille-poeles-canneberges-5445.jpg PT25M PT16M PT41M
Clean livers, removing any fat and membranes. Season. In a big skillet, heat oil on medium. Cook livers about 5 minutes, turn them over and cook another 3 - 4 minutes. Add garlic, maple syrup and cranberries and simmer for 5 minutes. Deglaze with 1/4 cup (60 mL) Asian dressing and serve immediately on a bed of watercress. Asian dressing Combine rice vinegar with soy sauce, maple syrup and ginger. Whisk in canola oil and a few drops of sesame oil, if desired. Serve with a full-bodied white or light red wine.
4
1 lb (454 g) chicken livers (other poultry livers may be used) 1 Tbsp. (15 mL) canola oil 1 garlic clove, minced 2 Tbsp. (30 mL) maple syrup or honey 1/2 cup (125 mL) fresh cranberries 10 oz (284 g) watercress or baby spinach 3 Tbsp. (45 mL) rice vinegar 1 Tbsp. (15 mL) soy sauce 1 Tbsp. (15 mL) maple syrup 1/2 tsp. (2 mL) grated peeled fresh ginger 1/3 tasse (80 mL) canola oil sesame oil to taste
Warm Cranberry and Chicken Liver Salad

Warm Cranberry and Chicken Liver Salad

Rate this recipe
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  • Lactose-free
4
servings
0:25
Preparation
0:16
COOKING
0:41
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1 lb
    (454 g)
    chicken livers (other poultry livers may be used)

  • Salt and freshly ground peppercorns to taste
  • 1 Tbsp.
    (15 mL)
    canola oil
  • 1
    garlic clove, minced
  • 2 Tbsp.
    (30 mL)
    maple syrup or honey
  • 1/2 cup
    (125 mL)
    fresh cranberries
  • 10 oz
    (284 g)
    watercress or baby spinach

  • asian dressing
  • 3 Tbsp.
    (45 mL)
    rice vinegar
  • 1 Tbsp.
    (15 mL)
    soy sauce
  • 1 Tbsp.
    (15 mL)
    maple syrup
  • 1/2 tsp.
    (2 mL)
    grated peeled fresh ginger
  • 1/3 tasse
    (80 mL)
    canola oil

  • sesame oil to taste
Imprimer ma sélection

Preparation

Clean livers, removing any fat and membranes. Season.

In a big skillet, heat oil on medium.

Cook livers about 5 minutes, turn them over and cook another 3 - 4 minutes.

Add garlic, maple syrup and cranberries and simmer for 5 minutes.

Deglaze with 1/4 cup (60 mL) Asian dressing and serve immediately on a bed of watercress.

Asian dressing

Combine rice vinegar with soy sauce, maple syrup and ginger. Whisk in canola oil and a few drops of sesame oil, if desired.

Serve with a full-bodied white or light red wine.

Source : Chef Josée Robitaille

Wine and meal pairing

Fruity and light

Fruity and light

These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

Discover your taste profile!

© Société des alcools du Québec, 2007

Beer and meal pairing

Bright & balanced

Bright & balanced

A very versatile beer.
Discover a perfect balance between the bitter bouquet of hops and the sweet taste of malt in this medium-lightbodied beer with a crisp, clean finish.

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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