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1
Preheat oven to 350u00b0. Halve the baguette lengthwise and warm it in the oven for a minute or two.
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2
Smear the baguette with mayonnaise and optional chili sauce. Add a couple of dashes of Maggi to each side. Spread the pate over the bread and top with a small heap of turkey. Pile on the cilantro, jalapenos and pickles. Close the sandwich, take a huge bite, and adjust the proportions to your liking.
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3
FOR THE PATE
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4
Cut the turkey liver into 1/2-inch pieces, trimming away any visible membrane or blemishes.
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5
In a medium skillet, melt 1 tablespoon of the butter over medium heat. Toss in the shallots and saute for 3 minutes, or until translucent.
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6
Add the liver pieces to the pan and allow them to sizzle undisturbed for the first 30-60 seconds. Saute the liver for 4-5 minutes, turning occasionally. You want the pieces to be brown and caramelized on the outside with a rosy (not bloody) center.
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7
Pour the Cognac into the pan and continue to saute the shallots and liver for another minute or two. Most of the Cognac will have evaporated.
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8
Remove the pan from the heat and allow the liver to cool for 5 minutes.
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9
Scrape the liver, shallots and Cognac into a small blender, and blend them together with the milk and fish sauce. Add the remaining tablespoon of butter and blend one more time. Season with salt and pepper, to taste.
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10
Transfer the pate to a small ramekin or serving bowl. Bang the ramekin on the counter to help the pate settle. Cover and chill for at least 3 hours before serving.
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11
FOR THE PICKLED CARROT AND DAIKON
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12
Place the julienned carrot and radish in a medium bowl along with the salt and sugar. Massage the vegetables until the salt and sugar have dissolved. The carrot and radish will have wilted slightly.
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13
Pack the vegetables and their rendered liquid into a jar and pour in the vinegar and water. Store the jar in the refrigerator until ready to use (30 minutes is my sweet spot).
