Foie Gras Terrine

Instructions

1. 1

   Place the foie gras liver in a bowl and run the cold water tap for about ½ hour, thus removing any blood in the vessels. If the water is not very, very cold, add some ice cubes to the bowl. Remove the main nerve and devein the lobe by making some cuts to remove main vessels. 

1. 2

   Break down the liver into large pieces, season with salt, pepper, and sugar, and mix well. Preheat oven to 350ºF

1. 3
   Transfer the foie gras into the terrine, and press down to compact the marinated livers. Cook in a hot Bain Marie for about 20 minutes; the internal temperature should reach 120°F.

1. 4
   Remove terrine from water bath and place in a deep dish. Invert lid to exert a light pressure on it; this will force rendered fat to the surface. If the terrine does not have one, cut a piece of cardboard slightly smaller than the mold and wrap it in several layers of plastic wrap. Place inverted lid (or cardboard) on the liver and weigh it down with two 1-pound cans from your pantry for 20 minutes at room temperature. Then, remove the weights and cover the terrine with the fat that was forced out.
2. 5

   When its fat entirely covers foie gras, wrap terrine tightly, and refrigerate for at least one day before serving.

1. 6
   To serve, unmold by dipping terrine briefly in hot water and, using a hot knife, cut into serving slices.
2. 7
   Serve with French Melba toast, toasted brioche slices or toasted bread.