Foie gras stuffed figs

Heat 25 cl of Rivesaltes wine,
Pour it on 4 dried figs put in a bowl.
Let soak for about 2 hours.

Then,
Bring 50 g of salted butter to room temperature.
Drain the figs.
Crush 150 of foie gras with a fork, and add the butter.
Add pepper and a little nutmeg.
Put this mousse in a pastry bag with a tip.
With the tip, pierce the base of a fig and fill it.
Do the same with the others.

Set aside in the refrigerator for at least 1 hour to allow the mousse to become hard again.

Remove from refrigerator 1/2 hour before serving.

This is a classic feast. Romans used to feed the birds with figs to make foie gras. A variation dish can be done with large dried apricots (see 2nd pic), but they are pitted hence they won't be totally closed.
Select a foie gras "entier" - whole - (a single liver). A simple "foie gras" actually is a preparation of several liver pieces. "bloc de foie gras" contains 10% of added water.
You can also make yourself the foie gras (see our recipe).