Cut baguette lengthwise into narrow slices and toast in olive oil with garlic and thyme. Squeeze 9 oranges, caramelize sugar and extinguish with orange juice. Cut the vanilla pods in half and remove the pulp. Add pith to orange juice, reduce all now to 1/5 and mix in cold butter until it binds.
Clean the poultry liver (remove the large veins and everything that looks yellow or green – it interferes with the meal and is usually bitter) and leave to cool.
Fillet the remaining oranges and halve the tomatoes. Season chicken liver with pepper and lightly flour (please season with salt only after roasting otherwise it will be dry and crumbly). Sauté in olive oil (not too spicy, as liver has very fine texture), add cherry tomatoes for about 2 minutes (season with salt and season with pepper), extinguish with balsamic vinegar and marinate with vanilla orange butter.
Just before serving, toss in the orange fillets. Now pile on plates with crusty baguette slices and garnish with Parmesan shavings.
If you like, you can bring a rocket salad to the table.