Ingredients

Open the lobe in the middle, devein and clean it. Try not to cut too small pieces

• Put the pieces into a salad bowl and baste them with a table spoon of port and a table spoon of cognac
• Generously add salt and pepper. Stir gently, cover the bowl with a plastic wrap and leave it in the refrigerator for the whole night
• The next day, pack the pieces of foie gras carefully into a terrine dish suitable for the oven
• Preheat the oven at 150 degrees, take some water to boil for the water bath
• Put the terrine dish into the water bath full of boiling water. The water must reach up to 2-3-cm of the side of the terrine dish
• Put into the oven for 12 to 15 minutes. A fine layer of fat will form on the surface
• Take the terrine dish out of the oven and cool it down in cold water. Cover the fat layer with a wooden board* and some weight on top of it so the oil can cover the terrine well

* Use a wooden board or e.g. the lid of a plastic ice cream box that you have previously cut to fit the size if the inside of the terrine dish. Use a sardine can or a pack of cream as weights

• Lift the board before the oil clots, but after the oil has become opaque
• Wrap the terrine into tin foil because it should be shielded from the air. Let it rest for at least 3 days in the refrigerator

To decorate, cut up dried apricots and gingerbread and arrange in the shape of a star.

Serve with a glass of Ermitage Prafalcon. A true delicacy!