Set Chicken Spread
Fry the liver in some butter on all sides and leave to cool in the pan. Crush the garlic in a mortar with some salt to create a fine paste.
Puree the liver, butter and garlic with a hand mixer, season with salt and ground black pepper and add a little Armagnac.
Pour into 2 bowls and spread evenly. Sprinkle with thyme and capers.
Melt the goose fat in a pot and pour on top of the pate. Leave the fat to solidify and serve the pate cold.