Put duck cuff / legs in a pressure cooker. Top up water as to cover them. Add peppercorns, vegeta to taste and coarsely chopped an onion. Simmer for about 1-1.5 hours until the meat begins to separate from the bone and completely soft. Pick of the fat thus obtained broth. Izkisnete chicken livers in cold water. In a separate fat from the duck soup, fry the chopped and peeled garlic cloves and chopped onion. Add the drained chicken livers. Cook until livers braised well. Add 1 -2 tsp dried or fresh thyme. Add 80 ml brandy and flamed. If you can not wait flamed alcohol to poizpari by adding and red wine. Blend separated from the bone duck meat, adding spoon by spoon portion of the hot broth. Add livers and fried with sour cream, blend again until smooth mixture. Season with salt and ground black pepper. Optional you can add 2 sheets soaked gelatin or gelatin powder (about 250 ml water) soaked in 100 ml water. If you do not have a sandy paste taste and feel some veins of meat and livers, you can strain it through a coarse strainer, while still hot pate. Put the paste into a suitable container and allow to set. remaining broth of duck meat with bones reduced to 200-250 ml. Strain, add 20 ml brandy, 1 tsp thyme and ground black pepper. Even while the broth is hot, add the gelatin optional, as is the amount of water in the description of the package for the quantity of gelatin liquid. Stir, let cool and pour over pate. Allow to harden and gel. Serve pate with toasted slices of baguette. * If not using a pressure cooker, put twice as much water and let duck cuff / legs to simmer on low heat for about 2-3 hours.