Foie Gras

Directions

1. 1
   Prepare and open the liver at the ambient temperature on a plastic tablet with your hand.
2. 2
   With the peak of a sharp knife follow the blood vessels and through it away; The trick is to put the peak of your knife just under the vessel. No needs to pull it strongly just open it delicately.
3. 3
   One the most important vessels are away, put salt, peppers and brandy on the liver.
4. 4
   Let it marinate for 12 hours at least.
5. 5
   The day after, put your oven at around 150°C--it's important to follow carefully the temperature of the liver.
6. 6
   Put it in a small size clay form (20 cm diameter max) with large boards, for 20 minutes; your oven should stay at a regular temperature for 30 minutes.
7. 7
   Leave it for 3 hours in your freezer.
8. 8
   Cut in 1-inch slice. Put it on a roasted bread and enjoy it with a not dry white wine.