This is a take on a traditional chicken liver crostini: we've added some Madeira for extra flavour and kept the texture of the pâté coarse and rustic. You'll need to begin this recipe a day ahead.
Note To render lard, place some chopped pork back fat into a saucepan, add enough water to come 2cm up sides of the pan. Cook very slowly over low heat until the fat renders, strain and refrigerate until set. Alternatively, use melted butter or duck fat.
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