From Chef Michael R. Shikany
Remove foie loaf from refrigerator. With gloves on, remove veins and nerves. Season the loaf with Salt and Pepper. Be very delicate when doing so, as you are going to reform after cleaning. Once cleaning is finished, form back into its original shape as much as possible. Place back in the fridge and refrigerate overnight.
Chop Morels into a small dice. In a large sauté pan, heat the duck fat and sweat the shallots for 5 minutes. Add the Morels and Thyme sprigs and sauté on medium low heat for 20 minutes. Season with salt and white pepper to taste and cool.
Preheat your oven to 250 degrees
Remove Foie Loaf from refrigerator. On a cutting board place the foie loaf and obtain your terrine mold. Measure the size of your foie to the terrine mold before slicing. You want to make sure you stay consistent with your slices as not to separate too much of the foie. Slice the foie loaf into three equal slices lengthwise.
Season the bottom of the terrine mold with Salt and Pepper. Place your first slice in the bottom of the mold. If you have separations or holes, you can either try and mold with your hands or lightly use a brulee torch to soften and form. Next place a layer of your Morel duxelles. Make sure to evenly distribute in the mold for better presentation when sliced. Repeat these steps, until you have three layers of Foie and two of Morel duxelle. Press the foie firmly and cover with ceramic top.
Place the mold in a bain marie (water bath) and place in oven. Bake for 50 minutes. Remove from oven let cool and refrigerate overnight.
Remove the terrine from the refrigerator and let sit for 15 min. In a mixing bowl, add your micro celery, lemon juice and season with salt and pepper. Drizzle olive oil and toss. In a warm water bath or brulee torch heat the sides of the terrine. Gently remove the terrine from the mold and slice in equal size portions.
On a white plate, place the foie terrine in the center. Place a small pinch of the micro celery salad in the top left corner. Shave three slices of your truffle onto the bottom left of the plate. Make five small drops of aged vinegar on the right side of the plate. Season the terrine with some coarse sea salt and serve.