Duck Liver with Marinated Figs

Cut figs diagonally into 3 mm slices and place them side by side in a buttered gratin dish. In a frying pan, boil crem de lime juice, orange juice, cassis and zest, and ginger to 1/3 and pour hot over figs. Cook figs in oven heated to 180 °C for 3 to 4 min.

Season duck liver with pepper, roast in oil with thyme. Then remove from the roasting pan and rest covered while warm. Deglaze the pan with Madeira, brandy and orange juice, cook a little bit.

Rinse currants, chop and add to the sauce form, finally bind with a little cold butter.

Cut the liver into slices, only now season with salt. Arrange the warm fig slices decoratively on plates. Add the juice of the figs to the currant sauce form and drizzle it over the liver and figs.

Aromatic white wine : source : from Orf-fresh cooked Do

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