Difficulty:[usr 3]
The day before, using a small paring knife, divide the liver in two. Carefully scrape the site of the gall, remove all blood vessels. Season the 2 lobes inside and out with the spicy salt, port and cognac. Macerate for 24 hours.
In a terrine in earthenware or earthenware preferably, put the liver and press it well. make an opening with your finger in the middle of the liver to introduce the truffle cut into pieces. Close well. cover with the terrine lid. cook in the bain-marie, remove the lid and cover with melted goose fat.
You can keep this terrine in the fridge for 2 weeks. Serve the foie gras with a spoon dipped in hot water. Serve with toast and minced poultry jelly.
Source:a recipe by J.P. and P. Haeberlin. Foie Gras from Fabienne Labeyrie.
Hubert wishes you happy holidays
