If you want a more natural taste, more pure foie gras, you can reduce the alcohol in this recipe to just one tablespoonful (or omit).
Again on the subject of alcohol, there is no need to be strict on the type or their number. Cognac and Armagnac are much the same (for the purposes of this recipe, at least); the same goes for sherry and port, or other fortified wines like Marsala, Maury, Madeira, etc.
For bread which goes best with foie gras, resist the temptation to use sliced industrial bread, or even worse brioche or other rich sweet bread (too soft, too sweet, too similar to foie gras). Better to use a more acidic, rustic bread like a classic "pain de campagne". For me, the best of all will always be a leaven-raised bread
If you are worried about tackling this recipe, you can start with the easier method in terrine of foie gras
If, like me, you are a foie gras aficionado but have a problem with the tradition of force-feeding geese, there is a glimmer of hope: check this out
*In France, a blend of spices is sold as "quatre épices". You can make your own by mixing ground pepper, nutmeg, cloves and cinnamon.