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1
Line an 8-by-4-inch glass or ceramic loaf pan with 4 layers of plastic wrap, leaving a 4-inch overhang all around.
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2
Using your hands, gently pull open each lobe of foie gras at its natural separations and remove the network of veins with a thin sharp knife; if the lobes break apart, the pieces can be pressed back together.
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3
Set the foie gras in a large baking dish and pour the Sauternes and port over it.
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4
Cover with plastic wrap and refrigerate for 2 hours.
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5
Drain off the marinade from the foie gras, season generously with salt and pepper, then sprinkle with the nutmeg.
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6
Arrange one of the foie gras lobes in the prepared loaf pan, set the second lobe on top and press firmly to pack the 2 lobes together in the pan.
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7
Cover with the overhanging plastic wrap, then cover the pan tightly with foil.
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8
Set the loaf pan in a small flameproof roasting pan and add enough water to the pan to reach three-quarters of the way up the sides of the loaf pan.
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9
Remove the loaf pan and bring the water to a simmer on the stove.
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10
Return the loaf pan to the water and simmer gently over low heat until an instant-read thermometer inserted in the foie gras registers 130, about 15 minutes.
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11
Transfer the terrine to a rack and let cool to room temperature.
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12
Remove the foil.
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13
Top the terrine with another loaf pan weighted down with canned goods and refrigerate for at least 24 hours.
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14
Melt the butter in a large skillet.
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15
Add the apple wedges and toss to coat.
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16
Sprinkle with the sugar and cook over moderate heat until browned on the bottom, about 4 minutes.
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17
Raise the heat to high, turn the apples and cook until browned on the bottom but still slightly crisp, about 3 minutes.
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18
Unwrap and unmold the terrine onto a platter.
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19
To serve, run a thin sharp knife under hot water and wipe dry.
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20
Cut the terrine into 1/2 -inch-thick slices, rinsing the knife under hot water and drying it between cuts; hold the slice together as you cut.
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21
Set a foie gras slice on each plate and serve with the sauteed apple wedges and toasted Walnut Bread.
