Ingredients

● 28.3 oz of frozen duck liver

● 1.5 fl. oz of Domus cognac

● 2.7 fl. oz of Port wine

● Ground pepper to taste

● Salt to taste

Directions

Clean the livers and marinate them for an hour in the fridge, in a glass container with the mixture of cognac, Port, salt and pepper.

Discard the marinade liquid and place the livers in a rectangular terrine, pressing them together to avoid any space between them. Leave in the fridge for 12 hours.

Bake for an hour in a bain-marie in an oven heated to 320°F. Remove from the oven, press down the livers and place a weight on top to make them even.

Dip the terrine into a container with plenty of ice to stop it cooking. Once it's cold, store it in the fridge until the next day. Unmold the terrine.

Cut into slices and serve with salad and brioche toast.

It makes 5 to 8 portions.