Ingredients
1 Raw foie gras of approximately 500 g
7g Salt
2g Pepper
1 vanilla pod
2 tbsp. Porto
Preparation
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.
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.
Place the foie gras in a terrine, adding the diced vanilla pod.
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.
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