1. Remove the foie gras from the refrigerator at least 30 minutes before preparing it. Carefully open it and remove the nerves using a small knife.

   
   

2. Cut the vanilla pod in half lengthwise and scrape out the seeds over a bowl. Season with salt and pepper, and mix with the port. Pour over the foie gras, cover with plastic wrap, and chill overnight.

   
   

3. Place the foie gras in a terrine, adding the diced vanilla pod.

   
   

4. Preheat the oven to 120°C (gas mark 4). Prepare a bain-marie by pouring very hot water into a large baking dish. Place the terrine in the water bath, cover, and bake for about 40 minutes.

   
   

5. Remove the terrine from the oven and gently pour the rendered fat into a glass. Let it rest for a few moments, then cover the foie gras terrine with this fat. Place the foie gras terrine in the refrigerator for at least 24 hours before serving.

Sources: Current Cuisine