Duck liver pate croutes
Sweet and sour onions
1.Rinse duck livers under cold water, pat dry with absorbent paper. Trim the duck livers of connective tissue and cut away any green-stained liver.
2.Cook the pancetta, onion and garlic in a large frying pan until browned. Add the stock and oregano, cook, stirring, and bring to the boil.
3.Heat the olive oil in a heavy-based frying pan; cook duck livers until just firm, but pink on the inside. Season well with sea salt and pepper. Add vinegar to the pan, cook, stirring, until liquid boils. Pass livers, pancetta and the onion mixture through a mouli with the butter (or puree in a blender and press through a sieve). Then puree the pate mixture again in a blender until smooth. Season to taste with salt and pepper; cover and refrigerate for several hours.
4.Meanwhile, to make sweet and sour onions, peel, quarter and slice the onions. Heat the oil in a shallow frying pan, add onion and sugar, cook over medium heat, stirring occasionally, for about 15 minutes or until onions are browned lightly and caramelised. Add the wine and vinegar, cook, stirring, until half of the liquid has evaporated. Add the currants and continue to reduce over medium heat until liquid coats the back of a spoon. Add thyme and season to taste with salt and pepper. Leave to cool to room temperature.
5.Preheat the oven to hot (220°C/200°C fan-forced). Using a serrated knife, cut the crusts squarely off the bread, then cut the bread into logs and finally slice thinly into individual squares, about 3cm. If using a baguette, slice thinly. Lay bread slices on a large oven tray and bake in a hot oven until browned and crisp. Cool to room temperature.
6.To serve, place a dollop of the sweet and sour onions on each croute. Using a teaspoon dipped in hot water, scoop out dainty dollops of pate and nest on top.
This recipe can be prepared a day ahead. Assemble just before serving. Not suitable to freeze or microwave.Note