For the toast
Sweat the chopped shallots in 2 tablespoons of duck fat until completely soft, season with salt. Add the brandy and flambé. Leave the mixture to cool completely.
When the shallot mix is cool, add the chopped chicken and pigeon livers, season with salt and pepper. Spread the mixture on the toasted sour dough bread and leave in the fridge until ready to cook.
For the salad dressing
Whisk the vinegar and mustard together. Keep whisking, and drizzle the oil in slowly until fully incorporated. Season with salt and pepper
To serve
Add 4 tablespoons of duck fat to a hot pan, when the fat is hot, pan fry the toasts (bread side down first) and the breasts for 2 minutes until golden brown.
Turn the toasts and breast over and pan-fry on the other side for 1 minute. Leave in a warm place while the salad is finished.
Mix the salad ingredients together, add the dressing and season. Divide on to 4 small plates.
Place the toast next to the salad. Carve the breast into slices and lay on top of the warm toast. The breasts should be lightly pink inside but cooking times will vary depending on the thickness of the breast.
Drizzle a little more dressing over the salad and breast before serving.
