Terrine de Foie Gras

Ingredients

• Fig jam (for serving)
• Toasted brioche (for serving)
• Gelatin sheets (3 sheets)
• Port wine (2 tbsp)
• Cognac (2 tbsp)
• White pepper (1/2 tsp)
• Salt (1 tsp)
• Duck foie gras (1 lb)

Instructions

1. Remove the foie gras from the refrigerator and let it come to room temperature.
2. Carefully devein the foie gras, removing any veins or impurities.
3. Season the foie gras with salt, white pepper, cognac, and port wine. Mix well to combine.
4. Line a terrine mold with plastic wrap, leaving enough overhang to cover the top later.
5. Place the seasoned foie gras into the terrine mold, pressing it down firmly to remove any air pockets.
6. Soak the gelatin sheets in cold water for 5 minutes, then squeeze out any excess water.
7. In a small saucepan, heat the gelatin sheets over low heat until melted.
8. Pour the melted gelatin over the foie gras in the terrine mold, ensuring it is evenly distributed.
9. Fold the plastic wrap over the top of the foie gras to cover it completely.
10. Refrigerate the terrine for at least 24 hours to allow it to set and develop flavors.
11. To serve, remove the terrine from the mold and slice it into thick pieces.
12. Serve the terrine with toasted brioche and fig jam.