Foie gras in French

Let's proceed directly to the cooking recipe:

1. Defrost the liver at room temperature for 1 hour. Then arrange the pieces on a large plate.
2. In a small pot, mix salt, pepper and wine. Roll each piece of liver from all sides in the resulting mixture.
3. On the food foil, we put the pieces of liver on top of each other, and then fix the resulting sausage with foil, twisting the ends on both sides. We send the product to the refrigerator and leave it for a day. During this time, the liver will be pickled and soaked with spicy aromas.
4. The next day we take the liver sausage out of the refrigerator. We cook for a couple, using a slow cooker, a steamer or an ordinary saucepan, for 8 minutes, turn over to the other side and cook for another 8 minutes.
5. Let it cool at room temperature for 30 minutes, and then send it back to the refrigerator for 48 hours.
6. After waiting for the prescribed time, we take out the foie gras, cut it into pieces.

Serve the treat on the table with slices of lightly fried bread.

Enjoy the unusually delicate taste of foie gras! Bon appetit!