Foie Gras

Ingredients

• 1400g (14 oz) duck or goose foie gras (whole lobe, deveined)
• 21 tsp fleur de sel or fine sea salt
• 3½ tsp freshly ground white pepper
• 4Pinch of sugar
• 52 tbsp Sauternes, Armagnac, or port (optional)
• 6Brioche or toasted country bread, to serve
• 7Fig jam, Sauternes jelly, or chutney, to serve
• 8Fleur de sel and freshly ground pepper to finish

Instructions

1. 1Remove foie gras from the fridge 30 minutes before preparation. Gently devein if not already done — use a small knife to follow the veins and pull them out without tearing too much.
2. 2Season all over with salt, white pepper, and sugar. Pour over the wine or Armagnac if using. Wrap and refrigerate for at least 2 hours (overnight is better).
3. 3Preheat oven to 120°C (250°F). Pack the foie gras tightly into a terrine mould, pressing down to eliminate air pockets. Cover with the lid or foil.
4. 4Place in a bain-marie (water bath reaching halfway up the terrine). Bake for 30–40 minutes until the internal temperature reaches 45°C (115°F) for a silky, just-cooked centre.
5. 5Remove, cool slightly, then press with a weight and refrigerate for at least 24 hours before serving.
6. 6To serve: slice with a hot knife, sprinkle with fleur de sel, and accompany with brioche toast and fig jam or Sauternes jelly.
7. 7For pan-seared foie gras: slice into 1cm rounds, season, and sear in a very hot dry pan for 30–60 seconds per side until golden outside and still soft within.