1. Separate the liver lobes, remove the veins as much as possible without damaging the lobes too much. cut the lobes into 1/2 inch thick slices, lay them into a single layer into a flat dish.

   Season them with paprika, salt, and pepper. Cover with food wrap and refrigerate for 2 hours.

   In a small saucepot, warm the mushroom broth over low heat, sprinkle in the gelatin, stir to dissolve. Remove from the heat and set aside.

   Heat a large saute pan over high heat. When the pan is hot, add the seasoned foie gras slices, and saute on both sides for 20 seconds. Only place as many slices in the pan as you can handle to turn fast, do not overcook! they will disintegrate! better to do it in two turns., unless your pan can fit all of them at once.

   Remove slices right away from the pan and place them on parchment paper or paper towels. Drain the liver fat from the pan, deglaze the pan with the cognac, & let cook until evaporated, then add the Madeira, Portwine, and Mushroom broth. Reduce down to half the amount. Now add the chopped peppercorns and remove them from the heat.

   Line your terrine mold with plastic food wrap, making sure to overlap on the top. Arrange a layer of duck slices in the bottom of the mold and cover with a little broth. Continue layering, ending with broth. Close/cover tightly with the plastic wrap, place an appropriately sized weight over the entire top of the mold, refrigerate for at least 4 hours.

serving suggestions

1. Cut into 1/3 inch thick slices, serve with Toasted brioche, Corn Muffins or Toast of your choice. I served w Cranberry-Orange Relish with it.