Recipe
- Cut the country bread into generous slices and toast. Then cut each slice in two.
- Caramelise a finely chopped onion in a saucepan with a knob of butter.
- Spread over the toast slices.
- Add pepper and a few drops of honey.
- Heat the confit chicken gizzards for 2 minutes at 750W and place them on the onion.
- Add more pepper.
- Sprinkle finely chopped chives on the tapas
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