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1
Preheat oven to 200F and line a small roasting pan with a folded kitchen towel or 6 layers of paper towels (this provides insulation so bottom of foie gras won't cook too quickly).
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2
Sprinkle each lobe and any loose pieces of foie gras on both sides with kosher salt and white pepper.
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3
Sprinkle one third of Sauternes in terrine and firmly press large lobe of foie gras, smooth side down, into bottom.
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4
(Wedge any loose pieces of foie gras into terrine to make lobe fit snugly.)
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5
Sprinkle with another third of Sauternes.
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6
Put smaller lobe of foie gras, smooth side up, into terrine and firmly press down to create a flat surface and snug fit.
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7
Sprinkle with remaining Sauternes.
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8
Cover surface of foie gras with plastic wrap, then cover terrine with lid or foil.
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9
Put terrine (with plastic wrap and lid) in roasting pan and fill roasting pan with enough hot water to reach halfway up side of terrine.
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10
Bake in middle of oven until an instant-read thermometer inserted diagonally into center of foie gras registers 120F, 1 to 1 1/2 hours, or 160F (for USDA standards), about 3 1/2 hours.
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11
Remove terrine from pan.
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12
Discard water and remove towel.
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13
Return terrine to roasting pan and remove lid.
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14
Put wrapped cardboard directly on surface of foie gras and set weight on cardboard (this will force fat to surface; don't worry if fat overflows).
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15
Let stand at room temperature 20 minutes.
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16
Remove weight and cardboard and spoon any fat that has dripped over side of terrine back onto top (fat will seal terrine).
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17
Chill, covered, until solid, at least 1 day.
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18
Unmold foie gras by running a hot knife around edge.
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19
Invert onto a plate and reinvert, fat side up, onto serving dish.
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20
Cut into slices with a heated sharp knife.
