For the Chicken liver-Foie Gras Mousse: In a nonreactive container, combine chicken livers and Insta Cure; cure in refrigerator maximum 1 hour. Heat a pan over high flame and sear foie gras and transfer to wire rack set over a sheet pan. Decrease flame to medium-high, add shallots, thyme, bay leaves, and capers, and sweat until softened. Deglaze with wines, add chicken livers, and cook to medium doneness; cool. To a Vitamix blender with foie gras, add liver mixture and blend, alternately adding butter and stock. When emulsified, pass through a chinois into a bowl set in an ice bath; chill. Chill. Transfer to a piping bag with a star tip.

For the Cannoli Shells: Into a bowl, sift flour, sugar, salt, and pepper. Using your fingers, work fat into flour mixture until coarse and sandy. Add eggs and vinegar and mix dough is smooth. Cover, pressing plastic wrap down onto dough, flattening it as much as possible. Refrigerate overnight. In a deeper fryer, heat oil to 300°F. On a clean surface, thinly roll dough and, with a circle punch, cut out circles. Roll circles around cannoli tube molds, using egg wash to seal the seam. Fry cannoli until crisp, bubbly, and browned; drain.

For the Shallot Jam: In a saucepot over medium-high heat, melt butter and sweat shallots. Add sugar and stir to dissolve. Add vinegars and reduce until jammy; cool. Season with salt and transfer to a piping bag.

To Assemble and Serve: Pipe a thin line of Shallot Jam down the middle of a Cannoli Shell. Fill shells with Chicken Liver-Foie Gras Mousse. Dip ends in pistachios.