1Remove the foie gras from the refrigerator at least 30 minutes before working on it.
2Gently separate the lobes apart.
3Remove the veins that are located in the lobes of the liver using the tip of a small knife.
4In a medium bowl, place the pieces of liver and cover them with cold water.
5Add a Tablespoon of salt.
6Let the livers rest for 6 hours in the refrigerator.
7Remove fois gras from the water, rinse with cold water and dry with a clean cloth. Lay them on another cloth.
8In a small bowl mix cinamon, nutmeg and 4 spice powder, add sugar and remaining salt.
9Rub the foie gras with the spice mixture.
10Place foie gras in shallow baking dish and pour the port wine.
11Cover the dish and marinate for 24 hours in the refrigerator.
12The next day remove the foie gras from the refrigerator.
13Chop cranberries and pistachios.
14In a loaf pan, place the first big lobe of liver at the bottom, sprinkle with pistachios and cranberries, repeat the layers, pressing with the pal of your hand.
15Preheat oven to 150 degrees Celsius. Place the terrine uncovered, over a baking dish filled with hot water (between 70 and 80 C). Bake for 30 to 40 minutes regularly checking the water temperature. If necessary, add cold water or rise the temperature of the oven.
16Remove the terrine from the oven (out of the water bath), press the top.
17After 30 minutes, before the fat begins to set, remove it, pass it through a fine sieve, heat in a saucepan and pour it over the terrine.
18Refrigerate over night.