• 2 tablespoons olive oil
  • 3 eschalots, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 tablespoons finely chopped pancetta
  • 1 teaspoon finely chopped thyme
  • 500g duck livers, cleaned, trimmed
  • 2 tablespoons vincotto (see note) or 1 tablespoon aged balsamic vinegar
  • 60ml (1/4 cup) chicken or veal stock
  • 150g unsalted butter, softened, chopped
  • 150ml botrytis riesling or other sweet wine
  • 1 1/2 x 5g titanium-strength gelatine leaves
  • 1 sheet edible gold leaf (see note) (optional)
  • Toasts and cornichons (small sour gherkins), to serve
  • Heat olive oil in a frying pan, add eschalots, garlic, pancetta and thyme, and cook over medium heat for 5 minutes or until soft. Add duck livers and cook until pink in the middle. Add vincotto, then stir in stock.
  • Process liver mixture in a food processor until smooth, then add butter and process until combined. Season with sea salt and freshly ground black pepper. Spoon into 2 x 375ml (1 1/2-cup) containers and refrigerate.
  • Immediately start making the jelly. Bring wine to a simmer in a small saucepan, then remove from the heat. Soak gelatine in cold water for 3 minutes or until softened, then squeeze out excess water and stir into wine until dissolved. Pour immediately over the pates, carefully top with torn pieces of gold leaf (if using) and refrigerate for 4 hours or until set.
  • Serve pates with small toasts and cornichons.