Canned foie Gras

goose or duck liver

port

0,5 tsp. sugar

salt and pepper to taste

Purified liver salt and pepper, fold in a tightly closed jar, pour the wine, add sugar and sterilize for 30 minutes at 100 � C. the Dish is ready for use immediately after cooling, but after 2-3 months foie Gras has a more delicate flavor.