Meanwhile, place the orange zest, Cointreau and remaining butter into the bowl of a food processor. Remove the livers from the oven when they are cooked but still pink, drain and discard the juices. Add to the food processor and puree until smooth, season with salt and pepper to taste. Push through a fine sieve to remove any lumps.

Transfer to a large bowl, cover with cling film, touching the cling film to the top of the pate to prevent oxidizing. Refrigerate overnight to set.

To make the pickled vegetables, bring the vinegar to the boil over high heat. Place the cauliflower florets, carrots and capsicum in a bowl, pour over the hot vinegar and allow to cool before refrigerating overnight.

Bring a small saucepan of water to the boil. Cook the quails eggs for 5 minutes. Remove from the water and cool before peeling.

To serve, use a small ice cream scoop to create a ball of pate and place into the centre of each serving plate. Garnish with the drained pickled vegetables, cornichons, olives and watercress leaves.