DUCK LIVER MOUSSE/PATE WITH FIGS
Steps:
- 1. soak fits in bourbon 2 add all meat to food processer, mix add salt and spices, mix 3. drain figs and add 4. add all pork back fat slowly 5. Line terrine mold with plastic wrap 6. Line mold then with sliced back fat or bacon 7. load meat mix into terrine tapping out air bubbles 8. fold sliced back fat or bacon over meat 9. Wrap tightly with the plastic wrap. fill enough that lid doesn't sit tightly cook in water bath 2-3 hours until 150F
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