Middle Eastern Spiced Duck Liver Paté with Pomegranate Figs

Method

1. Place orange juice and pomegranate molasses in a small saucepan over medium heat and simmer for 5 minutes or until reduced by two-thirds (50ml). Cool.
2. Heat approximately 20g of melted butter in a small frying pan over low heat. Cook the eschallots, garlic and herbs until eschallots are softened but not browned. Add reduced juice.
4. Place mixture with duck livers, eggs, cream and spice in a food processor and process until smooth. With the motor running, gradually pour in the remaining butter. Season to taste. Push mixture through a fine sieve into a bowl and discard solids.
5. Lightly grease a 10x20cm terrine dish. Pour in paté mixture and cover tightly with a lid or aluminium foil. Place in a baking dish and fill dish with boiling water to come halfway up the sides of the terrine. Cook at 150°C for 25-30 minutes or until paté wobbles slightly. Remove terrine from baking dish and leave to cool for 15 minutes. Chill at least for 2-3 hours.
6. For the Pomegranate Figs, combine sugar, molasses, orange rind and juice and thyme in a medium bowl and stir until combined and sugar has dissolved. Add the figs and allow to marinate for 30 minutes, tossing occasionally. Simmer figs and marinade in a small saucepan for 5 minutes or until figs are soft and marinade has thickened slightly.
7. To serve, spoon paté onto lavosh or crispbreads and top with pomegranate figs.