In a skillet, melt half of the butter over medium heat. Add shallots and garlic, sauté until soft. Add duck liver, cooking for about 5-7 minutes until browned. Deglaze with brandy and simmer until liquid evaporates. Season with salt and pepper.

Blend the Mixture

Transfer the liver mixture to a food processor. Add remaining butter and heavy cream. Blend until smooth. Adjust seasoning. Pour into ramekins and chill for at least 2 hours.

Plum Compote

Cook the Plums

In a saucepan, combine plums, sugar, lemon juice, and cinnamon stick. Cook over medium heat until plums are soft and mixture thickens, about 15-20 minutes. Remove from heat and let cool.

Pickles

Pickle the Cucumbers

In a bowl, combine vinegar, water, sugar, and salt. Stir until dissolved. Add cucumber slices and dill. Let sit for at least 30 minutes before serving.

Grilled Bread

Grill the Bread

Brush bread slices with olive oil and grill on both sides until golden and crispy. Remove from grill and set aside.