Torchon-Style Foie Gras
- serves 8
Difficulty level: Moderate
Preparation time: 15 minutes
Waiting time: 1 hour
Refrigeration time: 48 hours
Cooking time: 25 minutes
500 g (1 lb) duck foie gras
250 mL (1 cup) Sauternes wine
1 bottle Chicken broth to cover the liver
1 pinch Salt and pepper
1. Soften the foie gras by letting it stand at room temperature for about 1 hour.
2. Devein the foie gras: Gently pull apart the two lobes. Make a shallow incision in the smaller lobe at the point where it was attached to the larger lobe. Using tweezers or the tip of a thin-bladed knife, pull out the large vein and all attached blood vessels. Keep the liver as intact as possible. Repeat for the larger lobe.
3. Sprinkle both sides of the lobes with salt and pepper. Place in a glass dish. Add the wine. Cover and refrigerate for 24 hours.
4. Remove the dish from the refrigerator and let stand at room temperature for 30 minutes. Drain, reserving the marinade.
5. Wrap the foie gras in a clean tea towel. Shape it into a cylinder 3 inches (7.5 cm) in diameter, and then wrap the tea towel in a long sheet of plastic wrap. Seal tightly by twisting both ends and tying them with kitchen string.
6. In a saucepan, combine the marinade and enough chicken broth to cover the foie gras.
7. Clip a thermometer to the side of the saucepan and heat until the temperature reaches 140°F (60°C).
8. Lay the wrapped foie gras in the liquid and poach for 25 minutes, maintaining the temperature at 140°F (60°C).
9. Remove the foie gras and refrigerate for 24 hours to allow it to firm.
10. Carefully unwrap the foie gras. Slice and serve cool but not cold with slices of toasted brioche and a high-quality sea salt such as fleur de sel.