Chicken Liver Paté and Honey-Fermented Figs

For the figs:

1. Begin by fermenting honey. This is one of my favorite ways to transform honey into liquid gold with a simple few steps. Measure any amount of honey and add to it 15% of spring water; mix well and transfer into a cleaned and sterilized glass jar.
2. Set a cheesecloth or paper towel over the jar mouth and seal with a lid band. Let this sit at room temperature in your kitchen for at least 3 months. I also love to add to my fermented honeys all kinds of seasonally foraged items, like spruce tips, ramps, or wild berries.
3. Feel free to use regular honey in the meantime while your jar of honey ferments for a few months, but make sure to always source honey locally and from small producers as these types of honey best represent the environment that surrounds you.
4. Prepare your figs. I like to process any dried fruits the night before to allow them to fully rehydrate and express their best qualities. Cut your dried figs in halves or quarters and set into a bowl.
5. Slightly heat the fig liquor in a small sauce pan over medium heat. Make sure you do not boil it, and pour it over the figs.
6. Cover the bowl with plastic wrap and let the figs rehydrate at room temperature overnight.
7. The following day drain your figs and season them with the fermented honey or regular honey.

For the chicken liver mousse:

1. Start by finely chopping your onions and set them aside.
2. Heat large sauté pan or cast-iron skillet on medium heat. Add the chicken fat or olive oil followed by the onion, thyme, rosemary, and bay leaves, and slowly caramelize for 10-15 minutes.
3. Lightly season with salt and pepper and deglaze the pan with the white vermouth.
4. With the help of a wooden spoon scrape up the good bits from the bottom of the pan.
5. Cook until all the liquid has evaporated, about 5 minutes. Transfer the onions to a bowl, pull out the herbs and discard them, and set aside.
6. Wipe your pan with a paper towel and place over medium-high heat. Add your livers and sauté until browned on both sides, but still medium-rare, about 2 minutes on each side.
7. Deglaze the pan with the brandy, scraping up the bits on the bottom of the pan. Cook just until all the liquid has evaporated, about 5 minutes. Transfer the livers to a plate or bowl to cool.
8. Toss the cooled livers and onion into a blender (a food processor will also work, but a blender will yield a smoother texture) and turn it on high speed. After the livers have been spinning for about a minute, slowly add the cream and blend to a purée. Taste for seasoning. The mousse should be slightly salty. You can add more black pepper too, if you wish.
9. Pass the blended livers through a fine sieve pour the mousse into an airtight container and chill in the refrigerator for at least 30 minutes before serving. The mousse will be kept covered in the refrigerator for 1 week.
10. To assemble. Toast a nice slice of millet porridge bread or your favorite sourdough, add a generous layer of chicken liver mousse, and top with the figs.