First of all take the duck breast, cut it into slices and put it together with the duck liver in a bowl. Add the white wine and the squeezed orange, the sage leaves, the laurel leaf, the juniper and live like this for about 5 hours.
When this time has passed by, cut the shallots into fine slices, take a pot, put a spoon and a half of the butter inside and when it’s completely melted, add the duck breast and liver.
When it is brown enough, add the Marsala wine, thyme, salt and pepper, let the Marsala evaporate and keep on cooking for about 25 minutes. Turn the heat off and live it to cool for a while.
When it has cooled down, take a mixer, put the duck breast, the liver, the butter, the fresh milk cream all together and mix till you will obtain an homogeneous cream. At this point put the cream in a bowl, cover with a transparent film and put it in the fridge for about 12 hours.
How to prepare the parmigiano reggiano and pecorino baskets.
Take the baking paper and cut one disc of about 20 cm diameter for each basket. Turn the oven on, 120°C, 100°C ventilated and let it warm up well.
Meanwhile, grate the parmigiano reggiano and the pecorino, add black pepper and a little quantity of minced thyme, take a spoon and create a little mountain in the center of the baking paper disc, using the quantity indicated in the ingredients for each basket.
Press it very well with the spoon till it has flatten and it is very compact, put it in the oven and when it starts to be of a light gold, take it out.
Take a medium cup put it upside down and lay the parmesan and pecorino basket on it, having the baking paper side from your hand side. Drape the parmesan discs and when they had cool down, remove the cup and you will have your parmesan baskets ready to be filled.
At this point, remove the pate from the fridge, put it to warm in hot water bath for some minutes and then, helping yourself with a sac-a-poche, fill the parmesan baskets with the pate. Serve it like this, putting some orange jam beside, hot bread and butter.