TERRINE OF FOIE GRAS, MI-CUIT
1 1st quality duck foie gras
Fine sea salt
Freshly ground white pepper
1 -2 tablespoons Sauternes or Cognac
Separate the two lobes and working from the point of contact remove the veining taking care not to cut or tear the outer surface of the liver.
After cleaning the liver, lightly season with salt, pepper and sprinkle on wine or cognac. Cover tightly and refrigerate overnight. Reconstruct the livers so the smooth outer surface is showing and pack this into a terrine
Preheat the oven to 250 degrees. Heat a quart of water to boiling. Cover the terrine with a sheet of parchment. Place the terrine in an only slightly larger container. Pour the hot water into the container until it comes ½ up the sides of the terrine.
Bake for about 25 minutes per pound of foie gras until the internal temperature rises to 80 degrees and a thin film of fat will have risen to the surface.
Remove the terrine from the bath. Remove the fat and broth. Cover the terrine and chill for 2-3 days, tightly sealed. Consume within the next 2-3 months.
Wine Recommendation: Sauternes, Monbazillac, Jurancon