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1
Butter a large rectangular terrine mold.
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2
Line the mold with a large piece of plastic wrap.
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3
Divide the lobes in half.
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4
Season the foie gras lobes with salt and pepper.
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5
Place the divided lobes in a glass dish and pour the port wine over the lobes.
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6
Cover the dish with plastic wrap and place in the refrigerator.
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7
Marinate the lobes overnight.
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8
Remove the lobes from the refrigerator and drain.
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9
Reserve the liquid.
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10
Slice the lobes into 1/2-inch slices.
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11
In two large, hot saute pans, sear the foie gras for 1 minute on each side.
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12
Remove the foie gras from the pan.
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13
Line the mold with one layer of the seared foie gras.
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14
Press the layer down firmly.
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15
Repeat the process until all of the fois gras is used.
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16
Wrap the terrine tightly with plastic wrap.
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17
Place two kosher salt boxes upright on top of the terrine to weight the mold down.
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18
This will allow any excess air in the mold to escape.
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19
Place the mold in the refrigerator and refrigerate overnight.
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20
Place the reserved port wine in a saucepan and bring the liquid to a boil.
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21
Reduce the heat to a simmer and cook until the liquid reduces by 3/4 and has a thick, syrup-like consistency, about 25 to 30 minutes.
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22
Remove the pan from the heat and cool the liquid completely.
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23
Remove the terrine from the refrigerator and slice into 1/2 inch slices.
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24
Serve the terrine with toast points, cornichons, brunoise red onions and port wine syrup.
