Remove the skin and tendons from the liver. Heat butter in a frying pan and sear the liver for about 5 min over medium heat on all sides (it should remain pink inside!). Remove the liver from the frying pan and cool. Extinguish the roast residue with cognac and pour in red wine, simmer on low heat for about 2 min.
Mash the liver, peeled thyme, garlic, salt, pepper together and grind. Fold in well the cold butter cut into fine slices and spread the quantity in a baking dish. Cover the surface of the pie with fanned cucumbers and cranberries.
Melt the lard and pour over the pâté. Cover with plastic wrap and refrigerate for 3 to 4 days.
Before serving, turn out of baking dish, cut into slices, garnish with cranberries and fresh parsley. Serve with toasted toast.
Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.