The liver in Armagnac is marked for three hours, turning it from time to time.
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| Ingredients to make poach at Armagnac: |
| 600 grams of liver of goose |
Ingredients to make poach at Armagnac:
2. After this time, it drains and salt and pepper.
3. an oval casserole of mud with oca fat is spread and the liver is made in it for twenty minutes over low heat, continuously turning it.
4. Once cold is cut into fine sheets.
