One of the perks of having guests over is having tons of leftovers afterwards. Super delicious dishes that can be enjoyed later with almost zero effort. Like fine dining convenience food. For one of our holiday dinners, a guest of ours brought us a scrumptious duck liver pâté that we served as an appetizer with a home made bilberry chutney. A treat we indulged in for several days. What a joy!
Sauté one finely chopped shallot. Add 250 g bilberries and two finely chopped garlic cloves. Taste with salt, honey, cinnamon and chili. Simmer for some 20 minutes. Add a splash white aceto balsamico as well as finely diced apple and clementine.
Decorate the chutney with micro greens and serve it next to canapés with duck liver pâté topped with geranium petals.
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