Duck foie gras with a drop of cognac

Pretty much every cottage used to keep geese and ducks – for the meat, feathers and lard. The well-fed birds then also gave us these beautiful light, delicate-tasting livers. Many people in this country have forgotten this delicious  treat, but in France, for example, it is still a highly sought-after and prized delicacy. We marinade the liver in cognac and cook it in the jar.