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Soak duck livers in milk in a non-reactive bowl in the refrigerator overnight to remove blood. Drain (discard liquid), and pat dry with paper towels.
Heat vegetable oil in a large frying pan over low heat. Add onion and garlic and stir occasionally until very soft, but not browned (20-25 minutes). Add orange zest, thyme and butter and stir until butter has melted. Transfer to a bowl and return pan to high heat. When pan is smoking, add livers and cook, turning, until golden but still rare (1½-2 minutes each side). Add Cognac and flambé to burn off alcohol. Discard thyme, Place onion mixture and livers in a food processor, add vinegar and a pinch of salt, and process until smooth. Pass through a fine sieve into a container, cover with plastic wrap and refrigerate until set (6-8 hours).
For compote, combine sugar, orange juice, spices and 200ml water in a saucepan and bring to the boil, stirring to dissolve sugar. Strain syrup over rhubarb in a heatproof bowl and stand until tender (20-30 minutes). Drain, reserving syrup, then transfer to a food processor and process until very smooth, loosening with reserved syrup if needed. Pass through a fine sieve (optional).
Dress fennel with lemon juice, olive oil and a pinch of salt. Divide among plates with pâté and rhubarb compote and serve with pistachios, fennel fronds and grilled bread.