Put the all the ingredients, except the pâté and baguette, into a food processor and work into a rough purée.
Slice a baguette thinly and brush slices on each side with olive oil. Arrange in one layer over a baking sheet and bake at 200C/fan 180C/gas 6 for 8-10 mins until the bread is crisp and golden. Leave to cool (this can be done the day before serving).
To serve, spread a little duck pâté onto each toast and top with a spoonful of beetroot relish. For a veggie option,
substitute the pâté with goat’s cheese.