Over a medium heat melt 60g whole unsalted butter in a heavy-based pan until it begins to foam. Add the sweet-corn and sauté without colour until tender for 5-6 minutes. Drain the sweet corn and place in a bowl. Add the shredded duck confit, julienne of flat leaf parsley and 10ml Shiraz jus. Mix together and season to taste with salt and freshly ground pepper. Carefully line a 7½cm wide × 3cm deep ring-mould with a herb pancake, taking care not to tear it. Spoon 90g sweet corn and duck confit mix into the herb pancake and carefully fold it over so that the filling is entirely enclosed in the pancake. Fill the other 3 herb pancakes in the same way. In a heavy-based pan heat the clarified butter over a low heat and carefully place the filled herb pancakes into the pan on the side on which they have been folded to seal them for 2 minutes. This prevents the mix from falling out when reheating. Remove the pancakes from the pan.
With the remaining 10g whole unsalted butter, lightly butter 4 × 12cm square sheets of greaseproof paper. Place each pancake onto a piece of paper and wrap into parcels to protect them from drying out when reheating.
Pre-heat the oven to 200°C. Cut the duck livers into 12 even sized pieces and both pieces of gizzard confit into 6 even slices. Refrigerate until ready to use.
Trim the duck breasts of any excess fat. Score the skin of the duck breasts with the tip of a sharp knife and season with salt and freshly ground pepper. In a heavy-based pan heat 15ml vegetable oil over a medium heat, place the duck breasts skin side down into the pan and cook for 4 minutes. As the breasts cook, some of the fat from the skin will render down. Tip the fat out of the pan to prevent the skin becoming too crispy. Turn the duck breasts and seal the flesh side. Transfer the pan to the oven and cook for a further 3 - 4 minutes depending on the thickness of the duck breasts, which should remain pink. Remove the pan from the oven and baste the duck with the pan juices. Remove the duck breasts from the pan and rest skin side down whilst the remainder of the dish is prepared.
Reduce the oven to 180°C. Place the wrapped pancakes on a baking tray and place in the oven. They will take 5 - 6 minutes to reheat. If left longer, the pancakes will become crisp and the chives will discolour. When the pancakes are ready, remove from the oven and carefully remove the greaseproof paper. Heat both the parsnip puree and Shiraz jus over a low heat.
Heat the remaining vegetable oil over a medium heat in a heavy-based pan. Season the duck livers with salt and freshly ground pepper and add to the pan along with the crushed garlic clove and sprig of rosemary. Sauté the livers for 30 seconds, add the sliced gizzards and shallots and continue to sauté for a further minute until the shallots begin to break down and soak up some of the pan juices. Add the Cabernet Sauvignon vinegar and toss the pan to evenly coat the livers, gizzards and shallots. Immediately pour the contents of the pan into a bowl to stop the cooking process, as the duck livers should also remain pink. Discard the garlic and rosemary and lightly season the contents of the bowl with salt and freshly ground pepper.
Carve each duck breast at an angle into 10 even slices and lightly season with salt and freshly ground pepper. Heat a non-stick heavy-based pan over a high heat. Season the foie gras on both sides with salt and freshly ground pepper and evenly sear for 10 - 15 seconds depending on the thickness. The centres should remain pink. Remove