Take the fresh liver out of the refrigerator 1 hour before preparation, then separate the lobes and devein them. Season with salt, ground pepper, and spices, then wrap it all in a clean cloth. Roll it to form a uniform cylinder, then tie the ends with kitchen twine.
Immerse the mixture in a pot filled with water and chicken broth. Cooking takes about 20 minutes. If the liver rises to the surface, keep it submerged with a wooden spoon.
To finish, remove the wrapped foie gras and place it in a container of cold water to cool it immediately after cooking. Once done, place it in the refrigerator for 24 to 48 hours.
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