Foie Seasoning used at 17g per Kilo of Foie (time to bust out the calculator)
12g Salt
2g Sugar
3g Black Pepper
Splash of Cognac
Instructions
For the Foie Seasoning:
Combine Salt, Sugar and black pepper. Measure out how much you’ll need (i.e. 8 or 9 grams for around 500-550 grams of Foie.
For the Foie Gras:
Allow the lobe to come to room temperature for about an hour so that it’s somewhat soft. De-vain the lobe of Foie Gras. Season the Foie Gras with the measured out spice blend. Place into a parchment paper lined terrine mold with the smaller pieces first. (The parchment paper will help to remove the terrine from the mold once the Foie has set.) Add a splash of Cognac and then the largest piece on top. Press firmly into the mold to remove any air pockets that there might be. Put it in the fridge for an hour and let the seasonings mingle for a bit.
Pre-Heat your oven to 180°C/350°F
Place the terrine mold into a roasting pan or casserole baking dish. Add warm water to the pan so that it comes half way up the side of the terrine. (This is called a Bain Marie) Place this into the oven for about 40 minutes. Check the temperature of the center of the Foie. You’re looking for a core temp of 50°C/120°F, with carry over cooking, you can pull the dish out and it will hit the 52°C/126°F mark.
Let the dish cool for about 15-20 minutes. Then you’ll add the press to the dish so that the fat rises to the top. Don’t press too hard. Place the mold into the fridge and let it set overnight.
The next day, remove the weight from the mold and remove all of the congealed fat and place it into a small pan or pot. Melt the fat back down and pour it over the Foie Gras in the mold. This will conserve the Foie Gras until you are ready to eat it. If will last up to 3 months in the fridge if this is done properly. If you are looking to eat it quickly, you can omit the step of melting the fat down and pouring it over to seal the Foie Gras.
Recipe by Picnics in Paris by Zia at http://www.picnicsparis.com/foie-gras-terrine/