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.