Foie Gras Terrine
- On a full sheet pan lined with parchment, place foie gras and let sit until room temperature.
- 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.
- 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.
- Season one side of the deveined foie gras with half of curing mix. Using a microplane, zest ½ the lemon on the foie gras.
- Repeat process on the other side. Drizzle cognac over foie gras.
- Place in terrine mold and pack tightly.
- Cover with foil and cook in a water bath.
- 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.
- 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.
- Slice crosswise and serve with date butter and toasted bread.
For the Date Butter
- Mix the warm dates and tempered butter in a bowl with gloved hands very well until fully incorporated.
- Season to taste with fleur de sel.
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.