2 tbsp cognac, armagnac or port
(optional) 1 pinch of allspice or nutmeg
cling film + aluminum foil
A terrine or ceramic mold with lid
👩 🍳 Step-by-step preparation
H2 – 1. Deveining the liver (essential step)
Take the foie gras out of the refrigerator 30 minutes before starting, it should be supple.
Separate the two lobes gently.
Using a thin knife or your fingers, remove the main veins: they are visible and should be removed gently without breaking the liver too much.
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