DUCK PASTE WITH FOIE GRAS AND FIGS VERRINE 180g

The classic sugar and salt version! The golden mean between pure foie-gras and pâté; gourmets and gourmets are of the same opinion about this recipe, the only difference will be that some will refill more than others. The liver is diced and gives tasty nuggets which come to constellate the melee of the pâté and the dried figs come to bring their grains of sugar.