Ingredients
Terrine
Jelly
Preparation
- Allow the foie gras to come to room temperature for 1 hour.
- 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.
- 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 placed to cool).
- Remove the foie gras from the refrigerator and let stand for 30 minutes at room temperature.
- With the rack in the middle position, preheat the oven to 100 °C (200 °F).
- Place the foie gras in a 15 x 9-cm (6 x 3 ½-inch) terrine dish and cover with aluminum foil. Place the terrine in a water bath. Add enough hot water to fill the bath halfway up the terrine. Bake for about 1 hour and 20 minutes or until a meat thermometer inserted in the centre of the dish reads 55 °C (130 °F).
- Remove the terrine from the water bath. Remove the paper and tip the dish very carefully (foie gras is very fragile) to drain any excess fat in a small bowl. Keep the collected fat in the refrigerator and use for sautéing potatoes, wild mushrooms, or pan frying a steak.
- Place the aluminum foil-covered cardboard on the foie gras. Press and hold in place with two small cans. Refrigerate for 24 hours.
- Unmould by dipping the base of the dish in boiling water. Turn over and slice. The foie gras will keep, well wrapped, for several days in the refrigerator.
- Serve with bread buns, fleur de sel and Sauternes or ice cider jelly.
Jelly
- Soak the gelatin in 60 ml (1/4 cup) of cold ice cider or Sauternes for 2 minutes. In a small saucepan, heat the remaining alcohol and then add the bloomed gelatin. Stir to melt and pour into a 20-cm (8-inch) square pan. Let set in the refrigerator for about 2 hours. With a knife, cut small cubes of jelly from the pan. Loosen with a spatula. Arrange around the slices of foie gras.