This is the most classic method and which allows you to present your foie gras in a terrine.
Start preparing the foie gras the day before
The day before, start by seasoning your raw and deveined foie gras.
Count for a foie gras of 500 g, 6 g of salt, 2 g of very good quality white pepper and 2 pinches of sugar to avoid oxidation. You can also add a few grated nutmeg.
Mix the seasoning in a small bowl, loosen the two lobes a little, then season the liver on both sides of each lobe. Reform the liver, put it in a deep plate, film and refrigerate overnight.
The next day, take the liver out of the refrigerator 30 minutes before the start of cooking
Put the small lobe at the bottom of the terrine then cover with the large lobe, packing well so as not to have a hollow. Close the terrine with the lid.
Cooking the foie gras
Place the terrine in a casserole dish and pour boiling water halfway up.
Bake at 120 ° C for 50 minutes. The core temperature of the liver should be 50 ° C.
Remove the terrine from the bain-marie, remove the cover.
Place a piece of cardboard covered with stretch film on the liver and add a weight (ex: tin can). Let cool then keep in the fridge for at least 2 days before tasting.