1 large apple (Fuji, Granny Smith. Peeled and sliced)
1 tsp brown sugar (to taste)
150 ml Brandy
Pinch pf nutmeg (to taste)
salt, freshly ground black pepper (to taste)
Run the liver under cold water. Trim, removing any tough membrane. Cut into small pieces (~3-4 cm cubes). Place the liver into a bowl, pour the milk over the liver and set aside for 30 minutes.
Melt 1 tbsp of the butter in the skillet and add the shallots. Stirring occasionally saute’ until is soft and translucent. Set aside.
Peel, core and slice apple into 10-12 slices. Preheat the large clean skillet with 2 tbsp of butter over medium-low heat. Add the apples slices to the skillet and sprinkle with 1 tablespoon sugar. Sauté the apples, stirring frequently, for 4-5minutes. Add brandy and continue to simmer until liquid is reduced by half.
Remove the liver form the milk and pat dry with paper towel. Preheat the large skillet with 3 tbsp of butter, rosemary, sage and thyme leaves. Add the liver, and allow to cook liver stirring frequently for a few minutes until the outside is firm but the interior is still red. Season with salt and black pepper and set aside. (don’t discard the spices).
Blend 1/3 of the liver with 2 tbsp melted butter until smooth. Add the remaining liver with spices, shallots and apples with brandy. Pulse until finely chopped (giving a textured but not too smooth pâté). Season with salt and pepper. Serve with toasted baguette.