Servings: 12 to 14 on a plate 18 to 20 on toast

800 grams chicken liver ( or goose liver, but reduce butter to 100 gms) 800 grams chicken liver ( or goose liver, but reduce butter to 100 gms)
300 grams softened butter 300 grams softened butter
2 shallots 2 shallots
30 mi cognac 30 mi cognac
30 ml porto 30 ml porto
2 tbsp brown sugar 2 tbsp brown sugar
1 tsp atlantic salt 1 tsp atlantic salt
20 grms of  butter 20 grms of  butter
 
Onion Apple confit Onion Apple confit
4 chopped red onions 4 chopped red onions
6 grand alexander apples, peeled and cubed ( small cubes) 6 grand alexander apples, peeled and cubed ( small cubes)
8 coriander seeds, crushed 8 coriander seeds, crushed
1 tbsp 4 pepper mixture crushed 1 tbsp 4 pepper mixture crushed
Atlantic sea salt Atlantic sea salt
800 grams brown sugar 800 grams brown sugar
4 tbsp balsamic vinegar 4 tbsp balsamic vinegar
600 ml red wine 600 ml red wine
rosemary and thyme, chopped rosemary and thyme, chopped

1. 20 grams of butter in a frying pan, add shallots and fry till translucent. Add the livers with salt and pepper and fry till begining to brown.
2. Add sugar and lightly carmelize. Add cognac and port till boiling about three minutes...turn off the fire, cover and let sit for 8 to 9 minutes.
3. Place liver mixture in food processor with butter and process. Check seasoning.
4. Turn mixture into loaf pans lined with greased baking paper.
5. Cover with buttered cling wrap and refrigerate 12 hours.
Apple confit
1.add all ingredients to a pan and reduce to a syrup.
2. Serve over toasted challah.