Home-made terrine of foie gras (Slideshow version)
Stage 9/28 : 2 min.
Seasoning:
Start by adding the alcohol. Trickle a few shlurps of Armagnac and Porto over the liver.You only need a little, otherwise the flavour of the booze will dominate over that of the liver, which is a shame.
Note: Prefer white alcohols instead of red ones, because red ones turn liver to grey when cooking.