Duck Liver Mousse/Pate With Figs

• 2 lb fresh goose livers, ground
• 1 lb pork back fat ground, chilled
• 1 lb duck meat ground
• 1/3 C heavy cream
• 6 grams curing salt#1 (.25oz)
• 6 dried figs, soaked in bourbon
• 1/3 lb pork back fat, salt cured, diced
• back fat salt cured sliced thin or bacon
• SPICE MIX
• 1oz sea salt
• 1/3 tsp dry orange peel
• 1/4 tsp black pepper
• 2/3 tsp white pepper
• 1/3 tsp cinnamon ground
• 1/3 tsp clove ground
• 1/3 tsp nutmeg ground
• 1/3 tsp ginger ground
• 1/3 tsp coriander ground

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

fresh goose livers, pork back fat ground, duck meat ground, heavy cream, bourbon, pork back fat, back fat salt, spice mix, salt, orange peel, black pepper, white pepper, cinnamon ground, clove ground, nutmeg, ginger ground, coriander ground

Taken from www.epicurious.com/recipes/member/views/duck-liver-mousse-pate-with-figs-50174937 (may not work)