1 In a salad bowl slice the duck foie gras lengthwise then arrange them in layers seasoning each (with your mixture) and pouring a few drops of Pacherenc on each, cover with film and refrigerate overnight.
2 Do exactly the same with the goose foie gras but pouring Port wine over it.
3 The next day take out your bowls 1 hour before (temperature adjustment)
4 In 4 large bowls or large dome-shaped molds arrange your foie gras layer by layer: duck goose duck etc.
5 Preheat your oven to 150° then place your domes in it pouring water into the pan.
6 After 15 to 20 minutes as soon as you notice that the fat has covered them, open your freezer drawer and place them boiling* for approximately 1 hour you will then remove them the foies will have cooled to approximately 4° then refrigerate for 1 day or more.
7 Unmold onto large plates and curve a few sliced truffle blades if you wish cut each dome into 3 quarters (like camembert) and serve with large toasted slices of country bread.
When you taste this unique preparation under the palate will blend the fine texture of the goose which will be strengthened by the more pronounced taste brought by the duck foie gras just....divine.
*Have no fear nothing will happen (smiles)
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