Separate the two lobes of <quantity>1</quantity> medium piece of foie gras over a cutting board lined with parchment paper. Gently expose the main vein in each lobe using your fingers

Carve around the vein with a knife and remove it completely

Slightly flatten the foie gras and season with <quantity>2<unit>tsp</unit></quantity> of sea salt and <quantity>1<unit>tsp</unit></quantity> of black pepper powder

Combine <quantity>2<unit>tsp</unit></quantity> of port wine, <quantity>2<unit>tsp</unit></quantity> of brandy and <quantity>2<unit>tsp</unit></quantity> of pastis

Pour the liquid mixture over the foie gras

Fold the foie gras and the parchment paper over it. Transfer it to a tray

Place it in the refrigerator for 2 hours to set the flavors

Remove the foie gras from the refrigerator and transfer it to a cutting board lined with 2 layers of cling film

Tightly pull one end of the cling film over the foie gras. Roll it with your hands to form an even roll. Squeeze it from the center to the ends to remove the air

Twist the ends and tie them, making sure that the roll is tight

Place it in the refrigerador for at least 6 hours to cool

Submerge the foie gras roll in cool water in a saucepan over medium heat, using a weight to ensure the roll does not float

Turn off the heat as soon as it starts to simmer. The water should be between <temperature>65<unit>°C</unit></temperature> and <temperature>75<unit>°C</unit></temperature>

Let the roll rest in the hot water for 10m until slightly cooked

Transfer it to an ice bath and rotate it so the fat is spread evenly around the foie gras

Remove the foie gras roll from the ice water and place it in the refrigerator for 24 hours to firm

Submerge a knife in hot water to facilitate the cutting process

Remove the foie gras from the refrigerator. Cut the edges and unwrap it

The foie gras terrine is ready. If necessary, reheat the knife to slice it more easily

Enjoy it! It goes very well with bittersweet jams.