For a 500/600g lobe:
- Open the lobe through the middle and devein it, avoiding making pieces that are too small.
- Place the pieces in a salad bowl and drizzle with one tablespoon of port and one tablespoon of cognac.
- Season generously with salt and pepper. Gently toss everything together, cover with plastic wrap and refrigerate overnight.
- The next day, carefully pack the foie gras pieces into an oven-safe terrine.
- Preheat the oven to 150°C and boil water for the bain-marie.
- Place the terrine in a bain-marie filled with boiling water. The water should reach 2-3 cm from the rim of the terrine.
- Bake for 12 to 15 minutes. A thin layer of fat will rise to the surface.
- Remove the terrine from the oven and cool it in cold water. Cover the layer of fat with a "board"* and place a small weight on top so that the oil covers the terrine well.
- *This refers to a small board or, for example, a plastic ice cream container lid that you have previously cut to fit the interior size of the terrine. As a weight, use a tin of sardines or, for example, a carton of cream.
- Remove the "board" before the oil solidifies, when the oil becomes opaque.
- Wrap the terrine in aluminum foil; it must be protected from air. Let it rest for at least 3 days in the refrigerator.
To decorate, use a star-shaped cookie cutter to cut out dried apricots and gingerbread.
Enjoy with a Marsanne Prafalcon. A true delight!
