Plae the foie gras in a bowl of cold water and leave to stand overnight. The next day, remove the foie gras from the water and with a small sharp knife carefully remove the outer layer of skin. Cut the foie gras in half lengthwise. Remove any exposed nerves. Season with salt and pepper. Place the foie gras in a bowl with the Noilly-Prat. Cover with plastic wrap and stand at room temperature for 2 hours. Rinse a rectangular terrine several times and let it stand on a kitchen towel. Leave it to air dry without drying it by hand. Place the foie gras pieces in the terrine. Cook in a 700-watt microwave oven for 2 minutes 20 seconds for 1 1/4-lb foie gras. Remove the terrine from the microwave, cover, and let cool. Refrigerate. Eat two days later. This terrine will keep for 1 week in the refrigerator.
