Duck terrine with figs

The Egyptians noted the natural propensity of ducks to grow fat before migration. The Romans made it a real agricultural activity. Jecur Ficatum, literally foie gras with figs because duck fattened by this fruit rich in sugar. Ficatum became foie gras in French. A notable gourmet, contemporary and friend of Jules Cesar, is at the origin of this dish, which we all love today: it is Apicius. As a tribute to this man, we have created this terrine, half liver, half fig.