Ingredients

• 350 g goose livers
• 1 onion
• 1 teaspoon mixed spices
• 1 tablespoon plum jam or 3 dried plums
• 1/2 tart apple
• 4 tablespoons brandy or calvados or white wine
• freshly ground pepper
• 50 g butter
• for topping - 30 g butter or rendered fat from roasted or boiled duck or goose (duck or goose fat), fresh thyme or rosemary
• optional: pieces of dried plums (2 pieces)

Preparation

1. Pour milk over livers and set aside for 1-2 hours. Drain the liver and pat thoroughly dry on paper towels, cut into several smaller pieces (each liver into 3 pieces). Chop onion into cubes, cut apple into pieces.
2. Melt 1 tablespoon of butter in a pot, add onion, and cook until translucent. Then add apples, mixed spices, and sauté for approximately 2 minutes, add jam or chopped plums, and sauté for another minute.
3. Pour in brandy, calvados, or wine and reduce. Push ingredients to the side, add 1 tablespoon of butter to the empty space, increase heat, and add livers. Sauté for approximately 1 minute (they should be soft inside).
4. Remove from heat, transfer to a blender or food processor container, season with salt and pepper, add remaining butter (melted), and blend to the smoothest paste. Strain through a fine sieve into a clean bowl (now you can add pieces of chopped dried plums).
5. Transfer to small jars leaving approximately 1 cm of space from the top (for a layer of fat) and refrigerate for several hours. Pour melted butter with thyme or duck or goose fat with rosemary on top, chill until the fat hardens.