Foie Gras Terrine

Instructions

1. Let the foie gras rest at room temperature for 1 hour.
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. 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. Remove the foie gras from the refrigerator and let rest for 30 minutes at room temperature.
5. With the rack in the middle position, preheat the oven to 200°F (95°C).
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. 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. Place the aluminum foil-covered cardboard on the foie gras. Press and hold in place with two small cans. Refrigerate for 24 hours.
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.