Devein Livers

1. Split livers in half. There is a point where they will divide naturally at the vein. Start to pull the livers apart, removing veins and large pieces of fat
2. Smash down on the livers with the palm of your hand, smearing them to expose veins for removal

Season & Marinate

1. Place cleaned livers in a shallow baking dish. Push down to make a flat and even layer, creating as much surface area as possible
2. Sprinkle generously with kosher salt and white pepper. Pour wine over the top
3. Cover with plastic wrap, pressing against the top of the foie. Let sit at room temperature 3-4 hours

Emulsify (Blend) Ingredients

1. Preheat oven to 400º and have a metal or glass bowl over a bowl of ice water ready and set aside
2. Remove plastic wrap from foie and place the baking dish in the preheated oven for 2-3 minutes, while standing close by
3. Remove from oven and stir. Some of the fat will start to separate. Repeat, until it is heated slowly to about 120º - 130º (just warmer than body temperature). Test heat level with your pinkie finger (as it is most sensitive). It should be warm but not to the point of hot
4. Transfer from baking pan immediately into the bowl that's ready over the ice water bath and stir until fat is emulsified (blended) and completely cooled down. This should take about 10 minutes

Fill Terrine & Chill

1. Line a 4" x 12⅔" terrine mold with plastic wrap
2. Fill terrine with cooled foie gras. Lightly bang the terrine on the counter to eliminate any air bubbles
3. Secure terrine's cover (but do not place plastic atop the foie gras itself). Refrigerate 3 hours or overnight before serving
4. To serve, remove from terrine by grabbing the plastic wrap liner and lifting from pan. Slice and serve with crusty bread or toast, jams or fruit compotes

Note: Keep in mind when serving at parties, because foie gras is so rich in fat, it will start to melt if left at room temperature too long