Chicken Liver Pate
Gently saute the liver in a little butter until cooked through and let cool in the pan. Peel the garlic and crush to a fine paste in a mortar with a little salt. In a blender, puree the liver, butter and garlic paste until smooth. Season with salt and pepper and add a little Armagnac. Scrape into 2 bowls and smooth the top. Sprinkle with thyme sprigs and capers.
Melt the goose fat in a pot and pour on top of the liver. Refrigerate until the goose fat is solid and serve cold.