Chicken Liver Paté
Gently fry the chicken livers in a bit of butter until browned on all sides. Let cool in the pan. Peel garlic and crush with a mortar into a fine paste. Blend the liver, butter and garlic paste with an immersion blender until smooth. Season with salt, pepper and cognac. Transfer to a small serving bowl and smooth out the top.
Melt the goose fat in a small saucepan and pour over the chicken liver paté. Sprinkle with fresh parsley.
Cut the baguette into slices, toast in the toaster and serve alongside the paté.
Garnish with pickled shallots.