Terrine de Foie Gras (au naturel)

Take the foie gras out of the refrigerator, and let it sit for 1 to 3 hours (depending on room temperature) until it is soft.

Take out of packaging, and separate the lobes.

Remove any of the larger veins from the big lobe of foie gras, using a small pointed knife to incise about 1/4 inch deep in an “upside down Y” pattern, starting where the lobes were connected, and following the path of the veins.

Sprinkle generously with sea salt and white pepper, and a little bit of sugar.

Place the foie gras into a terrine, pressing it into the shape of the terrine with your fingers to make the fit as tight as possible.

Cover with plastic wrap, and marinate in the refrigerator overnight.

The next day, take the terrine out of refrigerator for 1 hour before cooking, and preheat the oven to 200ºF.

Cook the foie gras in the oven in a Bain Marie (place the terrine in a Pyrex dish filled with room temperature water halfway up the sides of the terrine) for about 30 minutes per pound.

Cooking is complete when you see a thin layer of melted fat covering the surface of the foie gras.

Remove foie gras from the oven and from the Bain Marie, and drain off excess fat, reserving it for later use in sautéing potatoes or other vegetables.

Lightly press the foie gras as it cools by covering it with a piece of stiff cardboard cut slightly smaller than the terrine and wrapped in several layers of plastic wrap.

On top of the cardboard, place a bottle of wine or two one pound cans, and let the terrine cool for about 30 minutes. Then take off the cardboard and weight, and remove the excess fat.

Cover tightly and place in refrigerator for 3 days to allow the flavors to fully develop. Serve cold with toasted bread. Freezes well up to 6 months.