Duck Foie Gras Terrine

• 3 fine duck livers, each 1 ¼ lb. to 1 lb. 5

Soak the duck livers for 2 hours in warm water, no hotter than 98°F (37°C).

Dab them dry and use your hands to open them up.

Carefully remove any bile you may find (it is a dark greenish color). Then remove all the veins and nerves you can see.

Combine the spices to make the seasoning. Soften the gelatin sheets in cold water. When they are rubbery, wring out the water an