Terrine of foie gras (Slideshow version)
Stage 8/17 : 10 min.
Once all the liver has been prepared, weigh the dish again, subtract its empty weight and so calculate the weight of liver.Calculate the weight of salt and pepper needed using this little automatic converter, and season in 2 stages: add half the seasoning (salt + pepper + spice), turn the liver over gently and add the remaining seasoning.
Please note: although the amount of seasoning should be calculated precisely, the amount of alcohol is entirely a matter of taste, but don't overdo it - the flavour of the liver should not be overpowered by that of the alchohol.