Start with a lobe of Grade A or B Quebec Foie Gras. Either fresh or previously frozen will do nicely.
Lay the lobe of foie gras upside down on a piece of parchement paper at least 18 inches long. Let the lobe of foie gras come to just under room temperature; roughly 20 minutes outside of the fridge.
Begin to slowly & gently work back the seam of the lobes on the under side of the foie gras.
Your mission is to expose the veins that run into the lobes of the liver. They are removed to ensure a smooth and uniformly supple texture to your finished terrine.
If your foie gras lobe becomes too warm and hard to work with, just put it back in the fridge for a few minutes to firm it up. Using something slender and pointed (I prefer a bamboo skewer but a paring knife will work as well), ever-so carefully, lift up the veins and pull them out.
Once you have removed the majority of the veins (don’t sweat the really small ones), season the opened area of the lobe you have taken the veins from with kosher salt and fine ground pepper. Drizzle 1/3 of you brandy and 1/3 of your sweet vermouth onto it as well.
Using the parchment paper to form it, carefully roll the foie gras out into a long cylinder. Unwrap and season the top side with salt & pepper, and 1/3 more of your brandy and vermouth.
Again using the parchment paper as a guide, coax the rolled lobe into a long, lidded terrine, pressing it gently until it is evenly distributed along the length of the pan. Season lightly again, and pour the remaining 1/3 of the alcohol into the pan with the foie gras.
After baking gently in a bain-marie @ 225 F for 1 hour, place terrine in ice bath for 15 minutes then chill in the refrigerator overnight. Slice with a warm knife and serve with a baguette or crackers. Enjoy!
1 x Foie Gras lobe
60ml x Brandy, Cognac, or Armagnac
60ml x Sweet Vermouth, Port, Sherry or other sweet fortified wine
Fine Ground black pepper