Terrine of Smoked Hudson Valley Foie Gras

Seafood

1 1/2 lb Fresh Hudson Valley Foie Gras
1 T Salt
1/2 t White Pepper
2 Dash Fresh Grated Nutmeg
1 Shot Armagnac

Remove the veins from the Foie Gras, while allowing it to break into smaller (1 1/2 inch cubed) pieces.

Season with salt, pepper, nutmeg and Armagnac.

Place the mixture in a cool place and allow to marinate for approximatley one hour.

In a pie pan or a shallow ceramic container place into a 400 degree smoker, which is rich with hardwood smoke, for 3 minutes and remove from heat.

At this point place into a terrine mold and allow to cool while covered for 24-48 hours before use.

To remove from the terrine place into a warm water bath momentarily and ease the Foie Gras out with a knife or metal spatula.

Slice one or two pieces off the Foie Gras and serve with toast points such as brioche and great with a chutney or a dried apricot and fig compote.