1. Place the foie gras in a shallow dish, pour the cognac or armagnac over it and let it marinate for 1 hour.
2. Devein the foie gras, do not be afraid to separate the lobes well to remove all the small veins by pulling on them.
3. Turn the foie gras over in the dish to massage it well with the cognac and sprinkle with salt and pepper on both the inside and the outside.
4. Remove the foie gras from the cognac and reassemble it to give it its original shape.
5. Spread the cotton pads to the size of the foie gras and place them on top. Sprinkle with crushed black pepper.
6. Cover the foie gras with more cotton pads so that it is completely wrapped, and in a large bowl, place 1 kg of coarse salt. Place the wrapped foie gras in it and cover it with the remaining coarse salt.
7. Let it rest at room temperature but not in the refrigerator. Remove the foie gras from the salt after 18 hours of marinating.
8. Gently remove the cotton pads.
9. At this point, you can roll it or mold it into a terrine by pressing it to remove any air.
10. Cover and refrigerate for at least 2 days before consuming.