Foie Gras Terrine - gras lobes

Method

• Butter a large rectangular terrine mold.
• Line the mold with a large piece of plastic wrap.
• Divide the lobes in half.
• Season the foie gras lobes with salt and pepper.
• Place the divided lobes in a glass dish and pour the port wine over the lobes.
• Cover the dish with plastic wrap and place in the refrigerator.
• Marinate the lobes overnight.
• Remove the lobes from the refrigerator and drain.
• Reserve the liquid.
• Slice the lobes into 1/2-inch slices.
• In two large, hot saute pans, sear the foie gras for 1 minute on each side.
• Remove the foie gras from the pan.
• Line the mold with one layer of the seared foie gras.
• Press the layer down firmly.
• Repeat the process until all of the fois gras is used.
• Wrap the terrine tightly with plastic wrap.
• Place two kosher salt boxes upright on top of the terrine to weight the mold down.
• This will allow any excess air in the mold to escape.
• Place the mold in the refrigerator and refrigerate overnight.
• Place the reserved port wine in a saucepan and bring the liquid to a boil.
• 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.
• Remove the pan from the heat and cool the liquid completely.
• Remove the terrine from the refrigerator and slice into 1/2 inch slices.
• Serve the terrine with toast points, cornichons, brunoise red onions and port wine syrup.