Clean the liver and separate it into lobes.

Set the Sous Vide to 68C/154.4F and warm the water bath.

Salt the liver with the salt and place the liver in a vacuum bag. add the thyme springs and vacuum seal the bag. 

Cook the liver for 30 minutes at 68/154.4FC.

While the liver is cooking combine the olive oil and 1 tbsp of butter in a pan. cook over medium heat until the butter starts to foam. Add the shallots, garlic, and salt and saute until shallots start to brown, around 5 minutes. 

Add the Marsala wine and the brandy and simmer until the mixture starts to get syrupy and reduced to 1/3.

Let the mixture cool a bit and put it in the blender. do not blend yet.

When the liver is cooked. remove it from the vacuum bag. discard the thyme sprigs and liquids that accumulated in the bag. 

Transfer the liver to the blender. add the pepper and the lemon juice. blend until the mixture is combined. 

Add the butter and blend the mixture. stop and scrape down the sides with a spatula and blend again until the mixture is smooth.

Strain the mixture through a chinois strainer (fine-meshed strainer). taste and fix seasoning if needed.

Take an English cake baking tray. Cover its bottom with plastic wrap. leave an extra wrap on both sides.

Pour the liver pate mixture into the baking tray. Shake the tray gently to level the liver pate.

Cover the liver pate with the extra wrap or use more wrap if needed. Keep the wrap close to the liver pate surfece so the liver pate won't be exposed to air. 

Chill the liver pate in the refrigerator overnight.

If you want to store the liver pate for more than one-night, melt 50 grams of butter and brush the surface of the liver pate with a nice layer of the melted butter. Chill the liver pate for an hour or until the butter solidifies and wrap it with plastic wrap. The butter will seal the pate from the air.

Heat oven to 180C/356F.

Cut a 5-centimeter disk out of each slice of the sourdough bread using a round cutter or a cup.

Place the disks on a baking rack and bake the disks for exactly 4 minutes. 

Remover from the oven and let the toasts cool on a rack. using a rack is important to allow the steam coming out of the bread to evaporate and keep the toasts crispy.   

Peel and slice the red onions thinly.

Heat the butter in a pot. 

Add the onions and cook them on a medium heat until they start browning keep stirring frequently.

Add the sugar and caramelize the onions well.

Add the rest of the ingredients and mix well. Bring to a boil and reduce the heat to low, and let it simmer untill the jam starts to thicken. it will take around 30 minutes to 45 minutes. 

When dipping a metal spoon it the mixture it should be thick enough to lightly coat the back of your spoon. 

let the jam cool completely.

Take one spoon of the chicken liver pate and place it on a toast. put 1-teaspoon of onion jam and sprinkle some Roasted pistachio on top.