Duck Liver Pâté Croutes with Sweet and Sour Onions

Ingredients

• Duck liver pate croutes
• 250 grams free-range duck livers
• 1cm-thick piece (55g) pancetta, chopped
• 1 large (200g) onion, chopped coarsely
• 1 clove garlic, chopped coarsely
• 1/4 cup (60ml) chicken stock
• 1 1/2 tablespoon tablespoons fresh oregano leaves
• 1/4 cup (60ml) olive oil
• sea salt flakes
• freshly ground pepper
• 1 tablespoon balsamic vinegar
• 100 grams butter, chopped, at room temperature
• 1 large loaf (500g) sourdough bread or french bread sticks (baguettes)
• Sweet and sour onions
• 2 medium (350g) red onions
• 1 tablespoon olive oil
• 2 teaspoons caster sugar
• 1/4 cup (60ml) red wine
• 1/4 cup (60ml) balsamic vinegar
• 2 tablespoons currants
• 2 teaspoons thyme leaves