Chicken and port pâté

Pâté

• 1 eschalot, cut into halves
• 1 shortcut bacon rasher (approx. 40 g), rind removed and cut into pieces
• 50 g butter, cut into cubes
• ½ tsp dried thyme
• ¼ tsp ground allspice
• 40 g Port
• 100 g chicken livers, washed and patted dry
• ¼ tsp sea salt
• ¼ tsp ground white pepper
• 40 g double cream
• 1 pinch ground ginger

White balsamic reduction

• 1 lemon, zest only, no white pith
• 500 g white balsamic vinegar
• 50 g dry sherry
• 80 g raw sugar
• 2 dried bay leaves
• 8 white peppercorns (see Tips)
• 6 sprigs fresh thyme, leaves only
• 1 spring onion/shallot, trimmed and cut into halves

Jelly topping

• 1 gelatine leaf (titanium strength)
• 80 g Port