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1
Preheat the grill or broiler to medium-high.
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2
Cook the pancetta in a medium skillet over medium-high heat until the fat renders, about 1 minute.
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3
Add the onion and cook, stirring frequently, until dark golden brown, about 6 minutes.
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4
Transfer to the bowl of a food processor.
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5
Generously season the livers with salt and pepper.
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6
Add the butter to the skillet you used to cook the pancetta and onion and melt over high heat.
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7
Add the livers in a single layer and cook, turning once, until browned on the outside and rosy pink in the center, about 4 minutes.
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8
Be carefulthe livers pop and sputter when cooking.
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9
Do not overcook them.
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10
Immediately transfer to the food processor with the butter in the pan.
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11
Add the Cognac to the skillet, tilt the pan toward the flame, and flambe.
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12
Let boil until reduced by half.
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13
Transfer to the food processor and pulse the mixture until smooth.
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14
Taste and adjust the seasonings.
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15
Generously drizzle oil on both sides of the bread.
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16
Grill, turning once, until grill marks appear, about 3 minutes.
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17
Rub the hot toast with the garlic.
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18
Divide the liver mousse among the toast slices and spread evenly.
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19
Drizzle with a little more oil and sprinkle with the sage.
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20
Cut each toast into quarters and serve immediately.
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21
Overcooked livers have an unpleasant, metallic taste.
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22
You can take them out of the pan and cut into them while theyre cooking to see if theyre done.
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23
And because theyre not uniform in size, be sure to remove the smaller ones first.
