Pâté of poultry liver mousse with figs

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Directions

1. 1

   The day before press juniper berries. Wash the thyme and sage. Pluck the leaves from the stalks and chop them, except for a few sage leaves for garnishing. Clean, wash and drain the liver. Finely dice liver and bacon. Mix with wine, juniper berries and herbs. Season to taste with salt, pepper and nutmeg. Cover and chill overnight

2. 2

   Put the fat net in a bowl of cold water. Wash and halve the figs and, except for 1/2 fig, place them skin-side down on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for about 15 minutes. Wrap half a fig in cling film and place in the refrigerator. Place the liver mixture, eggs and cream in a tall container and puree finely. Drain the fat from the pan and line a box form (20 x 11 cm) with it. Leave approx. 10 cm on one long side. Fill in half of the liver mixture. Cover with half of the figs. Fill in the remaining liver mixture and cover with the remaining figs. Pull a net of fat over the figs. Cover the liver mousse with aluminium foil. Place the box form on the fat pan of the oven and place it in the preheated oven (electric cooker: 125 °C/ convection oven: 100 °C/ gas: see manufacturer). Fill the fat pan with water. Cook the mousse for approx. 2 hours

3. 3

   Remove aluminium foil. Let the mousse cool down, cover and chill for at least 24 hours. Garnish with figs and sage

4. 4

   Waiting time approx. 48 hours

Nutrition Facts

KCAL
420 kcal

CARBS
13 g

FATS
27 g

PROTEINS
24 g