First devein a lobe of Grade A foie gras. Slice thickly and dust generously with salt and pepper. Then marinate in a splash of good rum and amaretto for 24 hours.
Pat dry and sear both sides of foie, then layer in a shallow glass loaf shaped terrine. Place a clean white cloth on top, then a heavy pot or stone on top of the cloth and press in the fridge for two days.
My mom would slice this at the dinner table and serve with homemade bread and her Fig, Date and Pistachio Jam.
