Foie Gras Terrine

1. On a full sheet pan lined with parchment, place foie gras and let sit until room temperature.
2. If your terrine does not come with a weight, cut a piece of cardboard to fit inside top of terrine and wrap it in aluminum foil or plastic wrap.
3. To devein the foie gras, spread the lobe and use the flat handle of a spoon to scrape aside the foie until you find a vein. Continue scraping gently as you follow and lift the vein from the lobe. The large veins should come out easily because the foie gras at a cool room temperature should feel almost like a softened butter.
4. Season one side of the deveined foie gras with half of curing mix. Using a microplane, zest ½ the lemon on the foie gras.
5. Repeat process on the other side. Drizzle cognac over foie gras.
6. Place in terrine mold and pack tightly.
7. Cover with foil and cook in a water bath.
8. Place in 325 degree Fahrenheit conventional oven and cook until center of the foie gras terrine is not too cold and not too warm when tested with a paring knife.
9. Gently press your wrapped cardboard onto foie gras; weight with sticks of butter (covered in aluminum foil or plastic) for 1 hour. Remove cardboard, return reserved fat to terrine, smooth out, cover, and refrigerate until fat is set.
10. Slice crosswise and serve with date butter and toasted bread.

For the Date Butter

1. Mix the warm dates and tempered butter in a bowl with gloved hands very well until fully incorporated.
2. Season to taste with fleur de sel.

Note:

To peel the dates cover them with water and bring up to a boil. Once the water hits a boil, remove from heat and allow to cool slightly. Peel and seed while still warm.