Classic Duck Foie Terrine

• 1 whole fresh Grade A foie gras, about 1 1/2 pounds, at room temperature
• 1 1/2 teaspoons salt
• 1/4 teaspoon ground white pepper
• 23 cup of Sauternes, muscat or port

1. Three to five days ahead, preheat the oven to 190 degrees.
2. Gently separate the lobes and pick out and discard large veins and greenish bile, if any.
3. Try not to break the liver up.
4. (If not at room temperature, it will fall apart.)
5. Place first lobe in a terrine large enough to hold the foie gras snugly.
6. Sprinkle with half the salt and pepper.
7. Splash on 1 tablespoon of the wine, layer the other lobe and any small pieces on top and add the remaining wine.
8. Season with the remaining salt and pepper.
9. Cover the terrine snugly with plastic wrap.
10. Line the bottom of a roasting pan with a kitchen towel and place the terrine on top.
11. Pour in enough hot (not boiling) water to come an inch or so up the sides of the terrine.
12. Bake until an instant-read thermometer inserted into the foie gras reaches 115 degrees.
13. (The U.S.D.A.
14. recommends an internal temperature of 160 degrees.)
15. Remove from oven and take the terrine out of the roasting pan.
16. Place a weight on top and leave at room temperature for 30 minutes.
17. Pour off any juices that have accumulated and use a gravy separator to separate the juices from the fat.
18. Pour the fat back on top of the terrine.
19. Discard juices.
20. Refrigerate 3 to 5 days.
21. To serve, slice thinly or use for French kisses and Gascogne sushi.
22. Terrine keeps, refrigerated, up to 15 days.

foie gras, salt, ground white pepper, port

Taken from cooking.nytimes.com/recipes/9560 (may not work)