1. Prepare the Foie Gras:

• If using frozen foie gras, defrost it in the refrigerator for 24 hours before starting.
• Carefully separate the foie gras into two lobes. You will see a natural line where they divide—just follow it with your hands or a knife.

2. Clean the Liver:

• Inspect both lobes and cut out any red spots or blood traces with a small knife.
• Gently remove any visible veins by pulling them out with the tip of your knife or tweezers. Be patient and careful not to tear the lobes.
• Here is a very good video guide to separating, cleaning and preparing the foie gras for the oven.

3. Season the Foie Gras:

• Season both lobes generously with freshly ground black pepper and fleur de sel.
• Place the lobes into a ceramic baking dish. Gently press the foie gras into the dish with your hands or a spoon to ensure it fits snugly and evenly, and pour the 1/3 cup of wine evenly over the foie gras.

4. Prepare the Water Bath:

• Preheat your oven to 212°F (100°C).
• Place the ceramic baking dish inside a larger baking pan. Add hot water to the larger pan so that it reaches halfway up the sides of the smaller dish (this creates a gentle water bath, or “bain-marie”).

5. Bake the Foie Gras:

• Bake for 40 minutes at 212°F (100°C). The foie gras will soften and render some fat during cooking.

6. Collect the Rendered Fat:

• Remove the ceramic dish from the oven. Using a spoon, carefully collect the melted fat that has surfaced on top of the foie gras. Place the fat into a separate bowl and set aside.

7. Weight and Chill the Foie Gras:

• Cover the top of the foie gras with parchment paper or plastic wrap.
• Place a weight (like a small, flat pan or heavy plate) on top to gently compress the foie gras. This step helps to firm up the texture and shape.
• Leave the weight in place for 30 minutes, then remove it. Keep the foie gras covered and refrigerate for 24 hours.

8. Final Chill and Fat Coating:

• Melt the reserved fat you saved earlier. Remove the foie gras from the fridge and uncover it.
• Pour the melted fat evenly over the top to create a protective layer.
• Return the foie gras to the refrigerator for an additional 48 hours. This step allows the flavors to develop and the texture to set.

9. Serve the Foie Gras:

• When ready to serve, slice the foie gras with a sharp knife. To make clean cuts, warm the knife blade under hot water and wipe it dry between slices.
• Serve the foie gras with toasted bread, baguette slices, or brioche, and a drizzle of sweet wine or fruit compote.