Goose liver terrine

01010 Goose liver TERRINE INGREDIENTS for 4 PEOPLE 1 fresh Goose liver; 2 tablespoons cognac; 2 tablespoons wine (porto); salt and pepper; Leave the liver in cold water with salt for about an hour, dry and cut the central vein, separate the two lobes and the thin skin that covers them (since it is a complicated operation, it is best to ask the dealer to prepare them); Season the liver with salt and pepper and place in a bowl, add the cognac and port, Cook in the oven at 180 › c, Bain-Marie, for 45 minutes; Let cooled and put over the Terrine a burden, so it is deleted the rest of the blood; Leave it in the refrigerator for at least one day before you eat it (it keeps in the fridge about a week); You can serve it cut into large slices and accompanied with jelly cut or grated truffle.