Cookbook

Suggested by Carmen Jauberty,
for 6 people

● 1 foie gras (raw goose liver) of about 1lb / 500g
● Ginger powder
● 50 centiliters / 17 fluid ounce milk
● Sugar
● Pepper
● 2 tablespoons Eau de vie(optional)

Preparation

1. Two days before serving
Soak the foie gras in milk for a few hours (best overnight) in the fridge. Once the soaking is done, drain off the milk and wipe the foie gras dry with some paper towel.
2. One day before serving
Leave the foie at room temperature (outside of the fridge) for an hour or two, so that it will be easier to manipulate. 
3. Prepare the seasoning
Put into a ramekin about a teaspoon each of salt, pepper, sugar, ginger powder. Stir them around with a teaspoon so that they are well blended together.
4. De-vein the foie
Using a knife, separate the small and the large lobe and then for each lobe, find the vein and follow it through, carefully pulling up the vein and separating it from the lobe.
5. Season the foie
Use a teaspoon to sprinkle half of the seasoning inside both of the lobes, then re-form the lobes and sprinkle the rest of the seasoning over the outside of the lobes. 
6. Put the lobes into a terrine. Place the large lobe in first and press it down, and add the small lobe on top.  Press down the foie so that it fills all corners and has an even surface.  Use some paper towel to clean the edges of the terrine.
7. Add alcohol (optional)
8. Pre-heat the oven to 75°C / 170°C.
9. Put the terrine (uncovered) into the oven for 90 minutes at 75°C / 170°F.
10. When the time is up, remove the terrine from the oven.  The grease from the foie gras will have melted and come to the surface. You can use a spoon or a knife to remove any unsightly bits that might have floated to the surface.
11. Leave the terrine to stand for a couple of hours to cool down (the grease will not set during this time).
12. When the terrine has cooled, put on the lid of the terrine, and place it in the fridge.  It should be left to chill in the fridge at least overnight... 24 hours is best.
Serve with bread, and of course a glass of Château Coutet!