Finely chop the onions and garlic.Sauté in a little bit of duck fat and salt with no color. Put them aside add more duck fat and start to sauté the chicken livers. They should be pink inside. Do not over cook them or they will taste bitter and will have a grainy texture.Add the brandy. Pour everything into a blender switch on for 40-45 seconds add salt pepper and mace add the clarified butter(keep a small portion of butter to seal the tops) and the remaining duck fat, add a bit of brandy at this stage if you wish,turn it on and make a smooth puree.
For the sage butter pour the mixture into small bowls add some sage leaves and cover with the clarified butter.
For the wine aspic bloom your gelatin leaf, put sugar wine ,white wine vinegar in a pan and warm until sugar melts. Reduce the mixture for about 10-15 minutes. Add the brandy and gelatine while its warm.Pour it on top of your moulds when it is nearly setting.
Leave the Pâtés in the fridge for at least 3 hours before serving. Chill the overnight they will even taste better.