Foie Gras Terrine

Instructions

1. 1

   Let the foie gras rest at room temperature for 1 hour.

2. 2

   Make a shallow incision in the centre of the foie gras and open it gently. Devein it (gently remove the blood vessels) using tweezers or the tip of a knife. Place the foie gras in a dish. Season with salt and pepper on both sides. Drizzle with the port wine. Cover with plastic wrap and refrigerate for 12 hours.

3. 3

   Cut a piece of cardboard the same size as the terrine dish. Wrap it in aluminum foil (this cardboard will be used when the terrine is refrigerated).

4. 4

   Remove the foie gras from the refrigerator and let rest for 30 minutes at room temperature.

5. 5

   With the rack in the middle position, preheat the oven to 200°F (95°C).

6. 6

   Place the foie gras in a 6 x 3 ½-inch (15 x 9 cm) terrine dish and cover with foil. Place the terrine in a larger baking dish. Add enough hot water to fill the baking dish halfway up the terrine. Bake for 1 hour and 20 minutes or until a meat thermometer inserted in the centre of the terrine, without removing the foil, reads 130°F (55°C).

7. 7

   Remove the terrine from the water bath. Remove the foil and tip the dish very carefully (foie gras is very fragile) to drain any excess fat into a small bowl. Cover the bowl and refrigerate. The fat can be used for sautéing potatoes, wild mushrooms, or pan frying a steak.

8. 8

   Place the aluminum foil-covered cardboard on the foie gras. Press and hold in place with two small cans. Refrigerate for 24 hours.

9. 9

   Remove the cans and the foil-covered cardboard. Unmould by dipping the base of the dish in boiling water. Turn over onto a work surface and slice the terrine. The foie gras will keep, well wrapped, for several days in the refrigerator.