Bacon Marillas Stuffed with Goose Liver

For the bacon marillas with goose liver, first cut the goose liver pâté into small cubes and mash with a fork. Mix with a shot of cognac or port wine and pâté spice. Season with freshly ground pepper and let stand for a while.

Pit the dried apricots as needed. Depending on the size and texture of the apricots, fill foie gras pâté directly or cut apricots in half crosswise, apply some filling and reassemble. Press down lightly. Wrap each filled apricot with bacon and secure with a toothpick if necessary.

Heat a little oil in a frying pan and fry the apricots until crispy all over. Lift out and serve bacon apricots with fresh baguette or toasted brioche slices.

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