- 1 fresh fat liver
- 1 bottle white wine such as Bordeaux, Montbazillac or Sauterne
- Salt, to taste
- Red, gray, white... peppercorns
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- Delicately remove all veins and white streaks from liver keeping liver whole; weigh liver.
- Transfer liver into a quite large glass bowl or terrine.
- Cover liver with white wine.
- Add salt, then red, gray, white and any other desired color peppercorns.
- Leave liver to marinate, refrigerated, for approximatelr 24 hours.
- Microwave liver into its marinade at 'DEFROST' for 90 seconds per 3 1/2 ounces [100 g] fresh liver.
- Using a slotted spoon, immediately remove from cooking liquids and transfer liver into a large enough terrine.
- Spoon melted fat of cooking liquids all over liver.
- Refrigerate liver pate for 48 hours before serving, cold.
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