Terrine de Foie Gras

• 1.5 kg/3 lb 5 oz raw foie gras (2

Soak the livers in a large bowl of lightly salted warm water for 3 hours.

Preheat the oven to 170°/325°F/gas 3. Lay the livers on the work surface and peel off the thin membrane which encloses them. Open up each lobe and, with the point of a knife, remove all the veins and nerves