Semi-cured foie gras in a terrine

Foie gras mi-cuit en terrine : instructions

• 1
  Gently warm the milk and water. Remove the foie gras from its packaging and place it in a bowl. Pour the milk and water mixture over it until it is completely covered, and place a sheet of paper towel on top to prevent the exposed parts from oxidizing.
• 2
  Let the liver soak for at least one hour.
  To easily remove the veins from the foie gras, it should be at a temperature of about 12–14°C.
  
  The Chef's Tip

  To check if the liver is at the right temperature, press your index finger against the surface; it should feel soft to the touch, and your finger should leave a slight indentation on the liver.
• 3
  Fill a large pot one-third full with water, and place it in the oven to preheat at 100°C.
• 4
  Place the liver on the cutting board and separate the large lobe from the small one.
  
  The Chef's Tip

  If you're a beginner, you can then cut each lobe in half lengthwise, like a baguette for a sandwich. This makes removing the sinews easier, as the veins and ligaments are exposed and therefore easy to spot. Since both halves are "thinned out," the parts to be removed are more accessible and aren’t buried too deeply.
  
• 5
  Remove the veins from the lobes one by one: using your index finger, pull out the main Y-shaped vein starting from the base of the large lobe, then the second vein, which lies beneath the first. You can use a carving knife to clear the path of the veins before pulling them, but be sure to use the back of the knife so as not to cut them!
  The two veins of the small lobe are also one on top of the other, but in an X shape. To remove them, proceed in the same way as for the large lobe.
  
  The Chef's Tip

  Removing the veins is essential, and it must be done as thoroughly as possible, even if it means breaking up the foie gras if you are a beginner. It will regain its consistency after cooking and resting in the terrine.
  
• 6
  If the liver has quite a few blood spots, you can reduce them by soaking it in a mixture of water, ice cubes, and coarse salt for 15–30 minutes.
• 7
  Season the liver by sprinkling the salt-and-pepper mixture on both sides.
  Place it in one or two terrine dishes, pressing down firmly to pack it in.
  Place the terrine dish in the pot and cook for one hour.
• 8
  Once the cooking is done, remove the terrine from the oven and skim off some of the rendered fat that has risen to the surface.
  
  The Chef's Tip

  Leave enough fat to cover the terrine; this will greatly improve its shelf life.
• 9
  Let the terrine cool for 3 hours at room temperature, then refrigerate it.
  Let it rest for at least three days before serving!