For the pate crostini
Line a baking tray with non-stick baking paper. Place on teaspoonfuls of the grated parmesan, spaced apart, one for each crostini. Bake in the oven at 200`c for 3-5 minutes or until golden brown. Meanwhile, slice the bread into thin slices and place onto a baking tray. Drizzle over a little olive oil, season with salt and pepper and bake in the oven for a few minutes to toast. When cool, spoon over a little of the cranberry chutney onto each crostini. Top with the chicken liver pate, a parmesan crisp and decorate with micro greens.
For the Duck puffs
Mix together the chopped thyme, crushed juniper berries and salt and pepper. Rub this mixture all over the duck breast, place into a plastic bag and allow to infuse for 12 hours. When ready, heat a dry pan till steaming and brown the duck breast skin side down for 2-3 minutes. Flip over and do the other side. Place into a baking dish, drizzle over the fat from the pan and continue in the oven at 200`c for 4-6 minutes. Roll out the pastry, prick all over with a fork and cut out 5cm rounds using a cutter. Place on a baking tray and bake at 200`c for 25 minutes. When ready and cooled down, spoon a little onion chutney on the pastry rounds, lay over a slice of duck breast and garnish with sesame seeds and micro greens.