Foie Gras Terrine

Bring brandy, Sauternes and port wine to a boil together and reduce by half. Allow to cool. Stir in pickling salt and powdered sugar and season with white pepper. Chill. Wash the foie gras thoroughly with cold water and pat dry with paper towels. Place on a well-chilled work surface and peel off the thin skin with a small knife. Cut the liver into thumb-sized pieces and remove the fine veins. (Save skin and veins.) Place nice pieces in a bowl in an ice water bath. Finely strain skin, veins as well as not-so-nice pieces and add to chilled bowl. Pour cold marinade over and let sit, well chilled, for 4 hours. Meanwhile, turn pieces repeatedly. Then knead mass by hand (preferably with a disposable glove). Pour into a mold lined with foil, cover with foil and heat briefly at 100 °C convection oven for about 10 minutes. Chill again for 4 hours.

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