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1
Three to five days ahead, preheat the oven to 190 degrees.
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2
Gently separate the lobes and pick out and discard large veins and greenish bile, if any.
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3
Try not to break the liver up.
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4
(If not at room temperature, it will fall apart.)
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5
Place first lobe in a terrine large enough to hold the foie gras snugly.
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6
Sprinkle with half the salt and pepper.
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7
Splash on 1 tablespoon of the wine, layer the other lobe and any small pieces on top and add the remaining wine.
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8
Season with the remaining salt and pepper.
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9
Cover the terrine snugly with plastic wrap.
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10
Line the bottom of a roasting pan with a kitchen towel and place the terrine on top.
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11
Pour in enough hot (not boiling) water to come an inch or so up the sides of the terrine.
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12
Bake until an instant-read thermometer inserted into the foie gras reaches 115 degrees.
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13
(The U.S.D.A.
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14
recommends an internal temperature of 160 degrees.)
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15
Remove from oven and take the terrine out of the roasting pan.
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16
Place a weight on top and leave at room temperature for 30 minutes.
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17
Pour off any juices that have accumulated and use a gravy separator to separate the juices from the fat.
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18
Pour the fat back on top of the terrine.
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19
Discard juices.
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20
Refrigerate 3 to 5 days.
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21
To serve, slice thinly or use for French kisses and Gascogne sushi.
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22
Terrine keeps, refrigerated, up to 15 days.
