Heat the oil in a frying pan on a medium-low flame. Add the onions and sauté until golden and soft but not browned.

Blend liver, onions, and chicken stock in a blender. As the ingredients purée, add the margarine to emulsify. When fully mixed, add salt to taste. If needed, add more chicken stock until you’ve reached your preferred consistency.

Transfer the mousse to a container

and refrigerate.

Place the jam and red wine vinegar in a small pot. Boil until the jam thickens a bit.

Let cool, then transfer to a squeeze bottle.

Put the liver mousse in a piping bag and squeeze onto the plate. Add pistachio crumble and droplets of fig sauce to the plate.

Garnish with a few blueberries, quartered figs, and pickled onions. Add microgreens and chili oil, if using.

Shown here are a few plating suggestions.