Foie Gras Terrine

Instructions

1. Prepare the foie gras
   Place the foie gras on a clean work surface. Using a small paring knife, carefully remove any visible veins while keeping the lobes intact. Work gently to avoid breaking the foie gras. Let it rest at room temperature for 30 minutes before seasoning.
2. Season the foie gras
   In a small bowl, combine the sea salt, white pepper, pink curing salt (if using), nutmeg, and allspice. Gently spread the foie gras lobes open and sprinkle the seasoning mixture evenly over all surfaces. Add the minced shallots and thyme leaves, distributing them throughout.
3. Add the alcohol
   Drizzle the Sauternes wine and Cognac over the seasoned foie gras. If using truffle slices, place them between the lobes. Carefully close the foie gras back together, pressing gently to ensure the seasonings are evenly distributed.
4. Prepare for cooking
   Line a terrine mold with plastic wrap, leaving enough overhang to fold over the top. Place the bay leaves at the bottom of the mold. Carefully transfer the seasoned foie gras to the terrine mold, pressing down gently to eliminate any air pockets. Fold the plastic wrap over to cover completely.
5. Cook the terrine
   Preheat the oven to 200°F (95°C). Place the terrine mold in a deep roasting pan and add enough hot water to come halfway up the sides of the mold. Cook in the water bath for 30-35 minutes, or until the internal temperature reaches 125°F (52°C).
6. Press and chill
   Remove the terrine from the oven and let it cool for 15 minutes. Place a weight (about 2 pounds) on top of the terrine to compress it. Refrigerate with the weight for at least 24 hours to allow the flavors to develop and the terrine to set properly.
7. Serve the terrine
   To serve, remove the terrine from the refrigerator 30 minutes before serving. Dip the mold briefly in warm water to loosen, then unmold onto a cutting board. Remove the plastic wrap and slice with a knife dipped in hot water. Serve with toasted brioche, fig jam, and a small salad of mixed greens dressed with a light vinaigrette.