Before starting anything:
Remove the foie gras from the refrigerator one hour before working and put it to disgorge in a mix of milk and water.
Preheat the oven to 160°C
Open and deveine the liver:
Separate the 2 lobes. For the big lobe, open it in 2 with your fingers in the direction of the length, while spreading the foie gras on the edges. Remove the Y-shaped main vein from the base of the liver, and finish with the 2nd vein under the first.
For the underlobe, the 2 veins are also one above the other, but in the form of X. Progress in the same way as for the first lobe.
Season the liver:
Prepare the foie gras seasoning by mixing the salt and the pepper.
Season the liver lobes with 16 g of seasoning per kilo, or about 8 g per lobe. Allow the seasoning to dissolve on the liver using the Noilly Prat. Marinate longer or shorter depending on the desired strength.
Cooking the liver:
Pack the lobes in the terrine and cook them in a bain-marie (50 ° C in the heart) in an oven at 160 ° C for about 15 to 20 minutes.
To check the cooking, use the tip of a knife, this must be warm to the touch.
Doing the cooked foie gras:
Then allow cooling to room temperature, removing the fat and letting cool completely in the refrigerator by placing a weight on the liver.
Smooth the liver and pour the filtered fat on it. Ideally keep 5 days for ripening before eating.