1Get the liver out of the fridge so that it is at room temperature. Separate the lobes and devein it with a small knife. Rub the livers with 3 tablespoons of the foie gras spice mixture (or 2 teaspoons of coarse salt and 1 teaspoon of cracked pepper) Put the liver pieces in a plastic box and sprinkle them with 3 tablespoons of alcohol. Cover and marinate overnight.
2Remove the livers an hour before cooking.
3Wrap the drained liver in a plastic wrap, arranging the pieces so as to form a big sausage. Close the wrap and tighten each end so there is no air. Wrap in 5 layers of plastic wrap. Tighten the ends. Bring some water to a boil in a steamer.
4Once the water has come to a boil, place the wrapped liver in the steamer basket and cook for 18 minutes. Turn it over halfway through the cooking time. Remove the basket and let it cool down for 2 hours at room temperature and then refrigerate for 4 hours so that the fat congeals and hardens. Remove the plastic wrap and wrap it in aluminum foil. Wait at least 24 hours before serving. You can keep it for 4 to 5 days in the fridge.