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1
Seperate the two lobes of foie gras and carefully devein with the tip of a paring knife.
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2
Press the foie gras flat without breaking it up.
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3
Sprinkle with about a quarter cup of Jurancon and the port wine.
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4
Season with sea salt and pepper.
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5
Cover tightly and let marinate for at least 12 hours.
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6
Lay a large piece of plastic wrap flat on work surface and sprinkle it with coarse black pepper.
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7
Lay the larger foie gras lobe on that, and press it gently to form a roughly concentric, rectangular shape.
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8
If using truffles lay the slices out accross the foie gras.
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9
Press the other lobe on top of this and press together.
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10
Sprinkle evenly with coarse black pepper.
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11
Roll the foie gras in the plastic very tightly into a cylindrical shape.
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12
Hold it by both ends and roll on work surface to make it tighter, rolling it up like a candy wrapper.
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13
Fold twisted ends in and rewrap to prevent unraveling.
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14
Repeat these steps three times or until a very tight cylinder is formed.
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15
Then wrap in a layer of aluminum foil.
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16
Put in freezer for one hour to firm (but don't freeze!)
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17
the terrine.
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18
Preheat oven to 300 degrees.
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19
Bring a pot of water to a simmer on the stove.
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20
Place a casserole dish or hotel pan that's deep enough to cover the terrine on the oven rack.
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21
Place the terrine in the pan and pour the simmering water into the pan until it almost covers the terrine.
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22
Let the terrine poach in the oven for about an hour.
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23
Remove and let cool at room temperature.
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24
Then place it in the fridge and place a milk or juice carton on top to wait it down and make it more compact.
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25
It will keep like this for about two weeks and is best after 2-3 days at least.
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26
To make the gelee, soak your gelatin leaves in cold Jurancon for an hour until very soft.
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27
Squeeze the liqid out and bring it to a simmer.
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28
Add sugar and stir until dissolved.
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29
Add gelatin and do the same.
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30
Pour into desired mold and chill completely until set.
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31
To serve, take a thin sharp knife and simmer some water on the stove.
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32
Dip the knife in the water and slice through (plastic and all) being very careful not to crush the terrine.
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33
Chop the gelee or leave molded and sprinkle the terrine with fleur de sel.
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34
This goes well with many kinds of fruits, such as fig or quince and some toasted bread.
