If you are against goose liver, do not read any further as I will do a delicious goose liver terrine and addiction to it is a very likely possibility!
Of course one can fry the foie gras as well, then one can just buy a couple of slivers, but more about that in another blog
For the ones who really want to try it, here is the recipe
1000 G Foie gras
12 G salt
3 G Pepper
50 Ml Armagnac
50 Ml Port
Add the salt, pepper, armagnac and port to the foie gras, mix carefully
Put the foie gras in a terrine form and keep in the fridge for 18 hours
Preheat the oven to 90 o C, then cook the terrine in a bain marie , with a lid for about 40 min to reach a centre temperature of 50 o C.
Take the fat of the terrine and keep it separate, then press the terrine slightly for 6 hours, then again strongly for another 12 hours.
Boil up the fat of the terrine, take the terrine out of the form, add a bit of the liquid fat, put the terrine back and pour the rest of the fat on it.
Make sure everything is sealed by the fat to have no oxidation, keep the terrine for a couple more days in the fridge before serving
By the way, on the one photo with the liver in the bag, there is a recipe on it.....do not try it out as there is guearanteed failure, I looked at the way they cook it and I know the the result will not be good, the oven is far too hot and everything will melt
Another appendix for the readers who speak French, I actually did not use goose liver, but duck liver. It is basically the same, but cheaper and just so slightly different in taste