Duck Liver Mousse with Apple Pizza

Apple pizza: Place the puff pastry on a baking tray. Stir the yolks with the whipped cream and spread it thickly on the puff pastry. Cut the apples without peel and core into small slices and place on top. Season with salt, sugar, lots of pepper and thyme, sprinkle with oil and juice of one lemon. Bake on the lowest rack at 250 degrees for about 15 min, then cut into pieces.

Duck liver mousse: bring 200 g butter to boil and cool. Sauté diced shallots in 1 tbsp butter until translucent. Add orange zest and thyme.

Lightly brown the liver on both sides, sprinkle with pickling salt, add the Madeira and cool.

Blend the contents of the pan in a hand mixer and gradually add the eggs, whipped cream and butter. Season with salt and pepper and strain through a sieve. Place the mixture in a baking dish (1 l) and place in a boiling water bath. Cook at 150 °C on the second rack from the bottom for one hour. Later cool down at room temperature and then put it in a cool place. Form dumplings with spoons and place on plates, garnish with lettuce leaves.

Fig sauce: caramelize sugar to a golden brown, gently simmer quartered figs, port wine and balsamic vinegar in a saucepan without a lid. Season the sauce with a little salt and a lot of pepper. Melt the jelly in it while stirring and pour twice through a fine sieve. Serve cold with apple pizza and liver mousse.

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