Velvety Foie Gras Terrine (Per Se Inspired)

If your foie gras is not already deveined, carefully separate the lobes. Using a small paring knife or your fingers, gently locate and remove any visible veins and blood spots. Try to keep the lobe as intact as possible.

In a small bowl, combine the sea salt, white pepper, and granulated sugar. Sprinkle this mixture evenly over all surfaces of the foie gras.

Place the seasoned foie gras in a shallow dish and pour the Sauternes over it. Cover with plastic wrap and refrigerate for at least 6 hours, or preferably overnight (up to 24 hours).

Preheat your oven to 200°F (95°C). Prepare a water bath: find a baking dish large enough to hold your foie gras package, and place it in a larger roasting pan.

Remove the foie gras from the refrigerator. Lay out a large sheet of plastic wrap (about 18-24 inches) on your clean work surface. If needed, overlap two sheets to create a wider surface. Place the marinated foie gras in the center, shaping it into a roughly cylindrical log.

Tightly roll the foie gras in the plastic wrap, twisting the ends securely like a candy wrapper to form a compact, firm log (a 'torchon'). Repeat with another layer or two of plastic wrap to ensure no water can penetrate. Then, wrap the plastic-wrapped log tightly in a layer of aluminum foil.

Place the foil-wrapped foie gras log into the smaller baking dish within your roasting pan. Pour hot (but not boiling) water into the roasting pan, ensuring it comes halfway up the sides of the foie gras log.

Carefully transfer the roasting pan to the preheated oven. Cook for approximately 30-45 minutes, or until the internal temperature reaches 120-125°F (49-52°C) with an instant-read thermometer (insert through the foil and plastic into the center). The foie gras should feel slightly soft to the touch.

Once cooked, carefully remove the foie gras from the water bath. Place it on a wire rack set over a plate. Allow it to cool at room temperature for about 30 minutes. Then, refrigerate for at least 24 hours, or up to 48 hours, for optimal texture and flavor development. For best results, place a weight (e.g., a small brick wrapped in foil, or canned goods) on top of the cooling log to gently press it as it chills, creating a denser terrine.

To serve, unwrap the foie gras torchon and slice it into 1/2-inch thick rounds using a hot, sharp knife (run under hot water and wipe dry between slices).

Serve immediately with thinly sliced toasted brioche and a dollop of fig jam or apricot preserves. A sprinkle of fleur de sel can enhance the flavors.