Foie gras terrine

ingredients

• 800 g of goose or duck foie gras
• 6 g, of fine salt
• 2 g white pepper
• 2.5 dl. Madeira or port
• 1 filet of cognac or armagnac.

Preparation
Separate the lobes from the liver. Remove the nerves and aponeuroses, knead the ends of the liver, then put it in a glass container with the lobes Salt, pepper, perfume with the Madeira and a meter of cognac Return the liver to the marinade, cover and Let stand in a cool place for 24 hours Fill a terrine with a light packing, smooth the surface, cover and bake in the oven (140 °) in the bain-marie for 40 minutes and the bain marie must not exceed 80 ° C. Allow to cool and keep at room temperature for 24 hours before unmolding.