Goose liver in French

1. Before cooking, let the liver heat up to room temperature. Rinse under running water and dry with a towel.
2. Remove all the veins from the liver.
3. Pour the prepared purified liver for a couple of hours with water (or milk) and leave in the refrigerator.
4. Drain the water, dry the liver and pepper (black and allspice), add salt on all sides. Leave it like this for a few minutes.
5. Washed and dried fresh figs cut into slices.
6. Put half of the liver on the bottom of a greased baking dish, then lay out a layer of fig slices and place the remaining liver on top.
7. Pour the liver with figs with a mixture of cognac and wine.
8. Thus, the prepared dish can be left in the refrigerator for a day, but you can also cook immediately.
9. For cooking, it is necessary to close the mold with the liver tightly with foil. Pour water into a deep baking tray or baking dish and put a mold with liver and figs there.
10. Bake the dish in a preheated oven to 100 degrees for 40 minutes.
11. Let the dish cool in the oven and place the mold with the liver in the refrigerator for a day.

After that, the dish is ready - bon appetit!
By the way, it is necessary to cut this dish so that it does not crumble in the process with a hot, wet knife.