To de-vein the Foie Gras: separate the lobe into two pieces and remove the veins using a small knife. Locate and remove the main vein first; the others will follow more easily. Place the de-veined foie gras into a large bowl. 

Season with salt and pepper, add the wine and stir together.

Roll the foie gras into a sausage shape between 3 layers of cling film, or place in a silicon terrine mould. Cook in a bain-marie in the oven at 160 °C for around 20-30 minutes.

Leave the foie gras ‘sausage’ to rest for one hour. Refrigerate.
For best results, allow to mature for 5 days before serving.