Ingredients for the terrine:
- 600-800 grams (1½ pounds) of fresh duck liver (foie gras frais)
- coarse salt
- fresh ground pepper
- small standard terrine dishes; for this amount of liver, Frank uses two dishes that measure 13x9cm and are 6 cm high (5 x 3½ x 2½ inch)
Ingredients for the Compôte de Figues:
- 150 grams (5 oz.) dried figs (do not use figs that were dried in biblical times; they still need to be soft and somewhat moist)
- 2 tablespoons finely chopped walnuts
- 2 tablespoons of sugar
- 2 tablespoons of orange blossom honey
- 1 or 2 shots of cognac or armagnac (do (not) worry, the alcohol will entirely evaporate in the process)
- tiny (!) pinch of salt
Instructions for the fig compôte:
