Foie Gras blend

I got this recipe from a chef friend in the South-West and have been making it for 30 years without ever missing a single foie gras.

For 2 livers of 600g
Place your livers in water at 35° for an hour or so, to de-nerve them more easily.
Carefully open the lobes and remove the whole liver. Leave the lobes open in a dish and sprinkle 20g of the mixture (plus 1 tsp caster sugar) over the livers (front and back). The 20g may seem like a lot, but it's just the right amount to season the livers.

Add 2cl of Xéres, 2cl of Armagnac and 2cl of port. Cover and leave to marinate in a cool place for 12 hours.

Re-form the lobes and insert a large lobe into the terrine, then a small one, and repeat the operation. The livers should be tightly packed.

Prepare a 70° bain-marie in the oven (the oven door can be left ajar) and immerse the terrine for 40 minutes.

Caution: the water bath must be kept at around 70°.

Remove the terrine from the oven, place a small board on top and press down with 1kg weights so that the livers are well packed, then leave to cool.

When the fat has set, after a few hours, and the terrine is cold, remove the weights and board, reserving the fat to melt again. Once hot and melted, pour it over the foie gras and leave to set.

Keep refrigerated.

Enjoy 24 to 48 hours later.