Chicken Liver with Goose Fat
Gently sauté the liver in a little butter on all sides and let cool in the pan. Peel garlic and crush in a mortar to a fine paste. Mix liver, butter, and garlic paste with a hand blender to a fine paste. Season mixture with salt and pepper and add a little Armagnac. Fill a bowl with liver mixture and sprinkle with capers. Melt goose fat in a pot and pour onto liver and capers. Sprinkle with herbs to taste.
Cut baguette into slices and toast. Spread liver and goose fat on toast to serve.