Denerve the foie gras and put it in the sweet wine, salt and sugar. After the 3 1/2 hours take the foie gras out the brine and dry in a cloth

Put it in a terrine mould, cover, place a weight on top and press it overnight in the fridge

The next day, preheat an oven to 100°C/gas mark 1/2. Place the terrine mould in a roasting tray filled with hot water (so the water comes halfway up the sides of the terrine mould) and cook for 1 hour 30 minutes, or until the internal temperature of the foie gras is 48°C when checked with a temperature probe

Slice it as you want it and serve with toasted bread, apple jelly and salad