Foie Gras Terrine

Preparation

• Terrine

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

• Jelly

  • In a small bowl, sprinkle the gelatin over ¼ cup (60 ml) of the Sauternes. Let bloom for 5 minutes.
  • In a small pot over medium heat, heat the remaining Sauternes. Remove from the heat. Add gelatin and stir to dissolve. Pour into an 8-inch (20 cm) square pan. Refrigerator for 2 hours or until fully set. The jelly keeps for 5 days in an airtight container in the refrigerator.
  • Using a knife, cut the jelly into small cubes. Loosen with a spatula. Arrange around the slices of foie gras.
  • Serve the foie gras with brioche bread and a pinch of fleur de sel, if desired. Serve with the Sauternes jelly.