Pâté de Foie Gras

Method

Gently separate the liver lobes and remove any greenish bile stains and blood vessels using a small knife, working carefully to keep the liver intact. Season the foie gras thoroughly with sea salt, white pepper, and crushed pink peppercorns, then sprinkle with cognac and port wine, allowing it to marinate for 2 hours at room temperature. Heat a terrine or loaf tin in a bain-marie to 50 degrees Celsius, then carefully pack the marinated foie gras into the warmed vessel, pressing gently to remove air pockets. Cook the pâté in the bain-marie at 50-55 degrees Celsius for 25-30 minutes until the internal temperature reaches 45 degrees Celsius, then remove and cool slightly. Once cooled to room temperature, pour a thin layer of aspic over the top and refrigerate for at least 12 hours before serving. Unmould onto a serving platter and serve with toasted brioche or pain d'épices.