Home-made terrine of foie gras: Stage 9
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.
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