Coat a large saute pan with olive oil and add the anchovies, capers and smashed garlic. Cook over medium heat, stirring, until the anchovies have dissolved.
Add the duck livers, then turn up the heat and saute until the livers are halfway to three-quarters of the way done, 3 to 5 minutes. Add the brandy and cook until the brandy has reduced by half, 3 to 4 minutes. (It should still be pretty soupy.)
Transfer everything to a food processor and puree until smooth. Season with a little salt, if needed, and loosen with a little olive oil if needed.
Brush the tops of the baguette slices with olive oil. Bake on a sheet tray until golden, about 6 minutes. Rub toasted baguette with a clove of garlic, then schmear each toast with the pate.