Foie Gras Poached in Sweet Wine

Split apart the 2 lobes of the foie gras and, using a small, sharp knife, remove any thick portions of the veinlike connective tissue running through the lobes.

Place the lobes of foie gras in a dish and pour 2/3 cup of the sweet wine over them. Sprinkle each lobe evenly on all sides with the 2 teaspoons salt and 1 teaspoon of the white pepper. Cover with plastic wrap and let marinate in a refrigerator for 2-6 hours (the longer the better), turning the lobes at least 2 or 3 times to ensure that they are evenly flavored.

Remove the foie gras from the marinade, reserving the marinade, and place in the center of a large piece of cheesecloth. Wrap the cloth around the lobes and press them gently into a sausage shape. Using kitchen string, tie the cheesecloth-wrapped “roll” of foie gras firmly at both ends. Then tie along the length of the roll every 1 1/2 inches, forming a sausage shape about 7-8 inches long and 2-2 1/2 inches wide.

In a saucepan, combine the stock, the remaining wine and the reserved marinade. Bring to a boil over medium-high heat and add the remaining salt and white pepper. Then gently drop in the roll of foie gras. Return to a boil and poach gently until slightly tender to the touch, 4-5 minutes.

Meanwhile, fill a bowl large enough to hold the roll with ice cubes and add a splash of water. When the foie gras is done, using tongs, remove it from the pan and promptly bury it in the bowl of ice to halt the cooking. Let stand for 1 minute, then remove the roll and place it in a deep rectangular terrine or bowl. Place the saucepan holding the stock in the bowl of ice to cool it down completely, about 15 minutes.

Pour the cooled stock into the terrine or bowl to cover the roll completely. Cover and refrigerate for at least 24 hours or for up to 3 days.

Just before serving, cut the baguette crosswise into thin slices and toast until golden brown.

Remove the roll from the stock, snip off the strings, and unwrap the foie gras. To serve, heat a sharp knife by dipping it into hot water. Wipe the blade dry, then slice the foie gras into medallions 1/4 inch (6 mm) thick. Arrange on a platter with the toasted baguette slices.